This Red Potato Salad is a twist on the potluck classic. Red potatoes in a creamy fresh herb dressing. It’s perfect for BBQs!
It doesn’t get any more classic BBQ side dish than potato salad. It’s a staple on just about any summer get together. And while traditional potato salad is always good, this colorful Red Potato Salad with a Creamy Herb dressing is a delicious twist on the classic.
If you’re looking for a way to switch things up, give this easy salad a try. You’ll love it!
What ingredients do you need to make Red Potato Salad?
RED POTATOES: They have less starch than Russet potatoes and their thin skin is soft so leaving it on doesn’t impact the texture of this salad. Plus, the red color is pretty, especially with the fresh herbs!
FRESH DILL/ FRESH CHIVES: Use a tablespoon of each! If you only have access to dried dill and/or chives, reduce it to 1 teaspoon.
MAYONNAISE: Where the creaminess comes from.
SHERRY VINEGAR: This is a vinegar that you might not always have on hand. It is vinegar made from sherry wine. It’s sweet and sour but not overpowering. It’s great in this salad, other dressings, drizzled over tomatoes or even added to soups.
DIJON MUSTARD: Dijon mustard is a bit more mellow yellow mustard that you would traditionally find potato salad. It works greta in this recipe!
GRANULATED GARLIC: I like to keep this on hand because it doesn’t clump like garlic powder. You can substitute garlic powder if that’s what you have. If you use garlic salt, omit the other salt in the recipe.
SALT/PEPPER
How do you make Red Potato Salad?
It couldn’t be easier! First you’re going to boil the potatoes until they are fork tender. You don’t want them to be too soft that they fall a part, you want them to still have a little bit of a bite to them.
Next, whisk together all the other ingredients in a bowl. After the potatoes have cooled slightly mix them in.
Now the hard part, cover and refrigerate for at least 1 hour. This will give all of the flavors a chance to meld leaving you with a super flavorful Red Potato Salad that everyone will be asking for the recipe for.
Looking for more salad recipes to bring to or serve at your BBQs? Try these:
Servings
Ingredients
- 1 1/2 pounds red potatoes (skin on, diced into 1 inch cubes)
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon dijon mustard
- 2 teaspoons sherry vinegar
Instructions
- Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. Allow to cool.
- While potatoes are cooking whisk together remaining ingredients. Stir in cooled potatoes. Cover and refrigerate for at least 1 hour. Serve.
Sure! You can use white or red wine vinegar
Can u use a different vinegar if you don’t have sherry vinegar?
Glad you enjoyed the potato salad! And thank you for the feedback on ads :)
potato salad was great, just added a little more salt and fresh garlic, sauteed in the microwave instead of the granulated. the problem I am having is with Mediavine, too many popups!! Can’t enjoy reading your website. Help!!
I made this one today but took out the mustard, so amazing!
I’m only a recent convert to the potato salad movement, and it’s solely because of a red potato salad I had at a BBQ last summer. I’m putting together a post for my lifestyle blog, Kelsey Says, on salads you actually want to eat. I’d love to include this recipe, and this photo. I would credit you, and link back to the site, of course. If you have any problem with this, please let me know.
Thanks, and enjoy your day!
[…] Red Potato Salad with Dill and Tarragon […]
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Perfect Potato Salad Contest! It looks delicious!
This looks like a tasty potato salad recipe, and your photo is quite nice (nice lighting). Please consider submitting some of your work to FoodGazing.com. FoodGazing.com was launched just a few weeks ago and we are looking for exceptional food photos and recipes. Thanks!
I love your lightened up version of potato salad.
You’re right Jen….it could be worse I suppose. I would much rather it be 60 and cloudy than 110 :)
This looks great! I love using tarragon. Can’t wait to try this one! By the way, if it helps, it could always be worse, it’s going to be 110 tomorrow (Arizona). We won’t see much of a break from that until…well… October :) See, it can always be worse!!
I love Potato Slaad but I’ve never tried tarragon in it..
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