Red Potato Salad Creamy Dressing (Print Version)

Tender red potatoes with crisp vegetables in creamy tangy dressing, ideal for outdoor gatherings and everyday meals.

# What You Need:

→ Potatoes

01 - 1.5 lbs red potatoes, cut into bite-sized pieces

→ Vegetables & Herbs

02 - 3 stalks celery, diced
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 2 tbsp fresh dill, chopped (optional)

→ Dressing

06 - 1/2 cup mayonnaise
07 - 2 tbsp Dijon mustard
08 - 2 tbsp apple cider vinegar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika (optional)

# How-To Steps:

01 - Place the red potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-12 minutes, or until just fork-tender. Do not overcook.
02 - Drain the potatoes and spread them out on a baking sheet to cool slightly.
03 - In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and smoked paprika.
04 - Add the cooled potatoes, celery, red onion, parsley, and dill to the bowl with the dressing. Gently toss to coat all ingredients evenly.
05 - Taste and adjust seasoning if needed. Refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Garnish with additional parsley or dill before serving, if desired.

# Expert Tips:

01 -
  • The red potatoes hold their shape beautifully, so every bite is satisfyingly tender without falling apart into mush
  • That smoked paprika in the dressing creates this subtle depth that makes people pause and ask what makes it different
02 -
  • Overcooked potatoes are the death of good potato salad, so check them early and often rather than walking away
  • Adding dressing to hot potatoes makes them absorb too much and become gummy, while completely cold potatoes will not absorb the dressing properly
03 -
  • Cut your potatoes into uniformly sized pieces so they all cook at the same rate
  • Taste the dressing before adding it to the potatoes, adjusting the salt and vinegar to your preference

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