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!
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.
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: