This creamy Potato Salad is a refreshing and side dish that combines tender baby red potatoes, crunchy celery, and aromatic herbs, all tossed in a tangy dressing. Get ready to satisfy your taste buds with this irresistible combination of flavors and textures
Updated June 2023
The Perfect Potato Salad Recipe
Are you looking for a delicious and refreshing side dish to complement your summer barbecues and picnics? Look no further! This potato salad recipe is here to satisfy your taste buds and impress your guests. Made with fresh ingredients and a tangy dressing, this dish is sure to become a crowd favorite. Whether you’re hosting a backyard barbecue or simply looking for a delicious side dish, this recipe will surely delight your taste buds and impress your guests.
Plus it’s gluten-free, dairy-free, paleo and completely plant-based and vegan friendly with a Whole30 option making it suitable for any guests with dietary restrictions.
Recipe Ingredients
To create this popular summer bbq side dish, gather the following ingredients:
- Baby red potatoes: Baby red potatoes are ideal for potato salad due to their creamy texture and thin skin, which holds up well in the salad.
- Diced celery: Celery adds a satisfying crunch and a refreshing taste to the salad.
- Finely diced shallot (optional): Shallots bring a subtle onion flavor to the salad, but if you find them too pungent, you can reduce their bite by soaking them in cold water before adding them to the dish.
- Fresh dill: Dill provides a fragrant and herbaceous note that pairs beautifully with potatoes.
- Finely chopped parsley: Parsley adds freshness and a vibrant green color to the salad.
- Chives: Fresh chives contribute a mild onion flavor and a pop of color to the dish.
- Kosher salt and freshly ground black pepper: These common seasonings enhance the flavors of all the ingredients and bring balance to the dish.
For the dressing, you’ll need:
- Olive oil or avocado oil: The oil serves as the base for the dressing, providing richness and silkiness.
- Vegan mayonnaise or dairy-free plain Greek-style yogurt: Mayonnaise or yogurt adds creaminess and tanginess to the dressing. Feel free to use the regular versions if you prefer.
- Fresh lemon juice: Lemon juice brings a bright and zesty taste that cuts through the richness of the dressing.
- Maple syrup: A touch of sweetness balances the acidity and enhances the overall flavor profile. Choose your preferred sticky liquid sweetener, such as maple syrup or honey. Omit for Whole30.
- Dijon mustard: Dijon mustard provides a tangy and slightly spicy kick that complements the potatoes perfectly.
- Garlic powder: Garlic powder infuses the dressing with a subtle garlic flavor without overpowering the other ingredients.
- Onion powder: Onion powder adds an extra layer of savory taste to the dressing.
How to make Potato Salad
- Boil the Potatoes: Place the halved baby red potatoes and one tablespoon of salt into a large pot.
Fill the pot with water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 10-15 minutes until they are fork-tender. Drain the potatoes and rinse them in cold water. Set them aside to cool.
- Make the Dressing: While the potatoes are cooking, whisk all the dressing ingredients together in a small bowl until smooth. Adjust the seasoning according to your taste preferences.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, diced celery, shallots, dill, parsley, and chives. Gently pour the dressing over the vegetables and toss everything together until evenly coated. Season with additional salt and black pepper if desired.
- Chill for best results: For the best flavor, refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill, making it even more refreshing.
Tips for Success
- Be sure not to overcook the potatoes. They should be fork-tender but still firm to hold their shape in the salad.
- Soaking the shallots in cold water for 10 minutes helps mellow their flavor if you find them too sharp.
- Taste and adjust the dressing according to your preferences. Feel free to add more lemon juice for extra tanginess or maple syrup for added sweetness.
Storage and Freezer Instructions
If you have any leftovers, store the potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. However, it’s important to note that the texture may slightly change after being refrigerated, with the potatoes becoming softer.
As for freezing, we don’t recommend freezing this potato salad recipe. The mayonnaise or yogurt in the dressing can separate and become watery upon thawing, resulting in a less desirable texture. It’s best to enjoy this salad fresh.
Serving Suggestions
Our recipe is a versatile dish that complements a wide range of meals. Here are a few serving suggestions to inspire you:
- Serve it as a side dish alongside grilled meats, such as chicken, steak, or burgers.
- Pack it in your picnic basket for a delightful outdoor meal.
- Include it in your potluck contributions to impress your friends and family.
- Enjoy it as a light lunch or dinner on its own, or pair it with a green salad for a more substantial meal.
Potato Salad Variations and Substitutions
Feel free to customize this potato salad recipe to suit your taste preferences. Here are a few ideas:
- Add crispy bacon bits or diced ham for a smoky and savory twist.
- Incorporate hard-boiled eggs for extra richness and protein.
- Include pickles or capers for a tangy and briny flavor.
- Substitute different herbs like basil or tarragon for a unique taste experience.
- Swap the baby red potatoes for Yukon gold potatoes or even sweet potatoes for a different flavor and texture.
Helpful Information
- It’s important to let the potato salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Feel free to adjust the seasoning, herbs, or dressing ratios to your liking. This recipe is meant to be a starting point, and you can tailor it to your taste preferences.
- For a creamier dressing, increase the amount of vegan mayonnaise or Greek-style yogurt.
- This potato salad can be made ahead of time, making it a convenient option for parties or gatherings. Just be sure to store it in the refrigerator until serving.
More creamy salad recipes you will love:
This creamy Potato Salad is a refreshing and side dish that combines tender baby red potatoes, crunchy celery, and aromatic herbs, all tossed in a tangy dressing. Get ready to satisfy your taste buds with this irresistible combination of flavors and textures
- 3 pounds of baby red potatoes halved
- 1 1/4 cups diced celery
- 1/4 cup finely diced shallot optional: to remove some of the bite, soak the shallots in a small bowl of cold water for 10 minutes, then drain
- 2 tbsp fresh dill finely chopped
- 2 tbsp parsley finely chopped
- 1 tbsp fresh chopped chives
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 cup olive oil or avocado oil
- 2-3 tbsp vegan mayonnaise regular works too or dairy-free plain Greek-style yogurt (regular works too)
- 2 tbsp lemon juice
- ½ - 1 tsp maple syrup or preferred sticky liquid sweetener of choice
- 1 tbsp dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Kosher salt to taste
- Fresh ground black pepper to taste
- 1 tsp maple syrup or preferred sticky liquid sweetener of choice
- Place the potatoes plus one tablespoon of salt into a large pot. Fill with water and bring to a boil over high heat. Reduce the heat to medium then simmer for 10-15 minutes, or until the potatoes are just fork tender. Drain and rinse in cold water and set aside to cool.
- While the potatoes are cooking, add all dressing ingredients to a small bowl and whisk until smooth.
- Add the celery, shallots, dill, parsley and chives to a large mixing bowl along with the potatoes. Pour the dressing over the vegetables and toss gently to coat. Season with more salt and black pepper, as needed. Store the salad in the fridge for at least 1 hour before serving.
Disclaimer: This updated post was generated on June 15, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
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