Are you looking for a delicious and creamy side dish to serve at your next gathering? Look no further than these 20 mouthwatering red potato salads! From classic combinations to bold and spicy twists, we’ve got you covered with our collection of creamy red potato salad recipes.
Whether you’re in the mood for something comforting and familiar or adventurous and unique, there’s a recipe on this list that’s sure to satisfy your cravings. And the best part? Each of these recipes is packed with tender, creamy red potatoes that are sure to be a hit at any potluck or BBQ.
In this article, we’ll take you on a culinary journey through the world of creamy red potato salads, featuring everything from classic combinations like chive and sour cream to bold and spicy twists like buffalo style. So grab your apron and let’s get started!
Classic Creamy Red Potato Salad
A timeless summer side dish that’s perfect for picnics, barbecues, or family gatherings. This creamy potato salad is a crowd-pleaser, with the sweetness of red potatoes balanced by tangy mayonnaise and a hint of Dijon mustard.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, chopped dill, and mayonnaise mixture to a large bowl. Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12 minutes
Garlic Herb Red Potato Salad
A flavorful twist on classic potato salad, this recipe combines the natural sweetness of red potatoes with the pungency of garlic and a hint of fresh herbs. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients:
– 4 large red potatoes, peeled and diced
– 3 cloves of garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– 1 tablespoon chopped fresh dill (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool slightly.
3. In a small bowl, whisk together garlic, parsley, olive oil, vinegar, salt, and pepper.
4. Add the potato mixture to the bowl and toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with chopped fresh dill if desired.
Cooking Time: 12-15 minutes (including cooling time)
Bacon and Cheddar Red Potato Salad
A creamy and savory potato salad perfect for picnics, barbecues, or as a side dish for any occasion. This recipe combines the richness of bacon and cheddar with the natural sweetness of red potatoes.
Ingredients:
– 4 large red potatoes, peeled and diced
– 6 slices of bacon, cooked and crumbled
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh chives
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese
Instructions:
1. Boil the diced potatoes in salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool.
3. In a large bowl, combine the cooled potatoes, crumbled bacon, mayonnaise, chives, Dijon mustard, salt, and pepper.
4. Stir until well combined, then fold in the shredded cheddar cheese.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-12 minutes (boiling potatoes)
Avocado Lime Red Potato Salad
Elevate your potato salad game with this refreshing twist that combines the creaminess of avocado, the brightness of lime juice, and the earthy sweetness of red potatoes.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a medium bowl, combine the diced avocado, lime juice, olive oil, salt, black pepper, and garlic (if using). Stir until smooth.
4. Add the cooled potatoes to the bowl and gently fold in the avocado mixture.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh cilantro leaves before serving.
Cooking Time: 12-15 minutes
Servings: 6-8
Dijon Mustard Red Potato Salad
A creamy and tangy potato salad perfect for warm weather gatherings or as a side dish for your favorite barbecue. This recipe combines the natural sweetness of red potatoes with the pungency of Dijon mustard, creating a flavor profile that’s both familiar and exciting.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup Dijon mustard
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons white vinegar
Instructions:
1. Boil the potatoes in salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the Dijon mustard, mayonnaise, parsley, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss to combine.
5. Stir in the white vinegar.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling the potatoes) + chilling time
Spicy Sriracha Red Potato Salad
Elevate your potato salad game with this bold and flavorful recipe that combines the creaminess of red potatoes with the spicy kick of sriracha.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tablespoons sriracha sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons chopped scallions, for garnish
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, yogurt, sriracha sauce, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, chopped dill, and scallions to the bowl. Toss until the potatoes are well coated with the dressing.
5. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 10-12 minutes (for boiling the potatoes)
Roasted Red Pepper and Feta Red Potato Salad
Roasted Red Pepper and Feta Red Potato Salad: A flavorful twist on classic potato salad, this recipe combines the natural sweetness of roasted red peppers with the tanginess of crumbled feta cheese and creamy potatoes.
Ingredients:
– 3-4 large red potatoes, peeled and cut into 1-inch cubes
– 2 red bell peppers, seeded and chopped
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, toss red peppers with olive oil, salt, and pepper on a separate baking sheet. Roast for 30-35 minutes or until charred and blistered.
4. In a large bowl, combine roasted potatoes, chopped red peppers, apple cider vinegar, Dijon mustard, and crumbled feta cheese. Season to taste.
5. Garnish with fresh parsley or chives if desired. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Smoked Paprika Red Potato Salad
A creamy and flavorful potato salad infused with the rich smokiness of paprika, perfect for summer gatherings and outdoor events.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon smoked paprika
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, parsley, salt, and pepper.
4. Add the cooled potatoes to the bowl and stir until they’re well coated with the dressing.
5. Stir in the lemon juice and adjust the seasoning as needed.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 10-12 minutes (for boiling the potatoes)
Total Time: 45 minutes (including cooling and chilling time)
Lemon Dill Red Potato Salad
A bright and refreshing twist on classic potato salad, this recipe combines the natural sweetness of red potatoes with the zesty flavors of lemon and dill.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup freshly chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the lemon juice, mayonnaise, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, chopped dill, and stir until well combined.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Greek Style Red Potato Salad
A refreshing twist on traditional potato salad, this Greek-inspired recipe combines the natural sweetness of red potatoes with the tanginess of feta cheese and a hint of Mediterranean flair. Perfect for potlucks, picnics, or as a side dish for your next outdoor gathering.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup Greek yogurt
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together yogurt, feta cheese, olive oil, and lemon juice.
3. Add the cooled potatoes to the bowl and toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20 minutes
Ranch Style Red Potato Salad
A creamy and tangy potato salad that’s perfect for summer gatherings or potlucks. This recipe combines the natural sweetness of red potatoes with the richness of ranch dressing.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup ranch dressing
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– Chopped scallions or chives for garnish (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the ranch dressing, mayonnaise, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss gently to combine.
5. Stir in the chopped fresh dill.
6. Taste and adjust the seasoning as needed.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Garnish with chopped scallions or chives, if desired.
Cooking Time: 10-12 minutes (for boiling potatoes) + 30 minutes (for chilling salad)
Blue Cheese and Walnut Red Potato Salad
Elevate your potato salad game with this rich and creamy recipe that combines the pungency of blue cheese, the crunch of walnuts, and the earthiness of red potatoes.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Boil the potatoes until tender, then drain and set aside.
2. In a large bowl, whisk together the blue cheese, parsley, and vinegar until smooth.
3. Add the chopped walnuts and stir until well combined.
4. Add the cooked potatoes and toss until coated with the blue cheese mixture.
5. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.
Cooking Time: 20-25 minutes
Pesto and Parmesan Red Potato Salad
Elevate your potato salad game with this creamy, flavorful recipe that combines the richness of parmesan cheese with the bright, herby notes of pesto. Perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/4 cup pesto
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or basil for garnish (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool slightly.
3. In a large bowl, whisk together pesto, mayonnaise, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes to the bowl and toss to combine.
5. Stir in the grated Parmesan cheese until well coated.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley or basil, if desired.
8. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Sun-Dried Tomato and Basil Red Potato Salad
A flavorful twist on traditional potato salad, this recipe combines the sweetness of red potatoes with the savory flavors of sun-dried tomatoes and fresh basil. Perfect for a summer gathering or picnic.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup mayonnaise
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, olive oil, garlic, salt, and pepper.
4. Add the cooled potatoes, sun-dried tomatoes, and basil to the bowl. Toss gently to combine.
5. Season with additional salt and pepper if needed.
6. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (for potatoes)
Chive and Sour Cream Red Potato Salad
This classic potato salad gets a flavorful twist with the addition of chives and sour cream, perfect for picnics, barbecues, or casual gatherings. A creamy and tangy dressing brings out the natural sweetness of the red potatoes.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons chopped fresh chives
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, sour cream, chives, salt, and pepper.
4. Add the cooled potatoes to the dressing and toss until they’re well coated.
5. Garnish with chopped parsley if desired. Serve chilled.
Cooking Time: 12 minutes (cooking time) + 30 minutes (cooling time)
Pickle and Mustard Red Potato Salad
Elevate your potato salad game with this tangy and flavorful recipe that combines the sweetness of red potatoes with the zest of pickle and mustard. Perfect for a quick picnic or potluck, this salad is easy to make and sure to please.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup Dijon mustard
– 2 tablespoons sweet pickle relish
– 1 tablespoon chopped fresh dill
– Salt and pepper, to taste
Instructions:
1. Boil the diced potatoes in salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, and pickle relish.
4. Add the cooled potatoes, chopped dill, salt, and pepper to the bowl. Toss until the potatoes are well coated with the dressing.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (potatoes) + 30 minutes (chilling)
Buffalo Style Red Potato Salad
This Buffalo Style Red Potato Salad combines the creamy richness of traditional potato salad with the bold flavor of hot sauce, perfect for those who like a little heat. This recipe is quick to prepare and packed with flavor.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 2 tablespoons Frank’s RedHot sauce
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons chopped scallions, for garnish
Instructions:
1. Place potatoes in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain potatoes and let cool to room temperature.
3. In a large bowl, whisk together mayonnaise, yogurt, hot sauce, mustard, salt, and pepper.
4. Add cooled potatoes, chopped dill, and scallions to the bowl. Toss until well combined.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: 12-15 minutes (including cooling time)
Caramelized Onion Red Potato Salad
Caramelized Onion Red Potato Salad Recipe
This sweet and savory potato salad is a twist on the classic summer side dish. Slow-cooked caramelized onions add a depth of flavor that pairs perfectly with the tender red potatoes.
Ingredients:
– 4 large red potatoes, peeled and cubed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes or until tender.
3. While potatoes are roasting, cook onions in the remaining 1 tablespoon olive oil over low heat for 20-25 minutes or until caramelized.
4. In a large bowl, combine roasted potatoes, caramelized onions, apple cider vinegar, Dijon mustard, salt, and pepper. Toss to coat.
5. Stir in chopped parsley and serve warm.
Cooking Time: 1 hour
Truffle Oil and Rosemary Red Potato Salad
Elevate your picnic game with this earthy and aromatic potato salad infused with truffle oil and rosemary. This side dish is sure to impress!
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons truffle oil
– 2 tablespoons chopped fresh rosemary
– Salt and pepper, to taste
Instructions:
1. Boil the diced potatoes until tender, about 10-12 minutes.
2. Drain and let cool to room temperature.
3. In a large bowl, whisk together mayonnaise, truffle oil, salt, and pepper.
4. Add the cooled potatoes and chopped rosemary to the bowl; gently fold until well combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 10-12 minutes (for boiling potatoes)
Curry and Raisin Red Potato Salad
A twist on traditional potato salad, this recipe combines the natural sweetness of red potatoes with the warmth of curry powder and the chewiness of golden raisins. Perfect for a summer picnic or potluck.
Ingredients:
– 4 large red potatoes, peeled and diced
– 1/2 cup plain Greek yogurt
– 1 tablespoon curry powder
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
– 1/4 cup golden raisins
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a medium bowl, whisk together the yogurt, curry powder, and honey until smooth.
4. Add the cooled potatoes, salt, and pepper to the bowl and stir until well combined.
5. Stir in the chopped cilantro and golden raisins.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes
Summary
Discover the creamy delight of 20 different red potato salad recipes! From classic to creative, these mouthwatering dishes feature an array of flavors and textures. Try your hand at making a Garlic Herb Red Potato Salad, a Bacon and Cheddar Red Potato Salad, or a spicy Avocado Lime Red Potato Salad. Whether you’re looking for a simple side dish or a show-stopping main course, there’s something on this list for everyone.
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