Best 5 Sliced Red Potato Salad Recipes
Sliced red potato salad is a versatile and refreshing dish that can be served as a side or main course. It's made from thinly sliced red potatoes, which are boiled until tender and then tossed with a tangy mayonnaise-based dressing. Other common ingredients include celery, onion, hard-boiled eggs, and pickles, but you can also add other vegetables or proteins, such as bacon, ham, or tuna. This article provides three different recipes for sliced red potato salad, each with its own unique flavor profile. The first recipe is a classic version of the dish, made with mayonnaise, mustard, celery, and onion. The second recipe adds a tangy twist with a Dijon mustard-based dressing and fresh herbs. The third recipe is a creamy and flavorful version made with Greek yogurt and feta cheese. No matter which recipe you choose, you're sure to enjoy this delicious and satisfying dish.
Here are our top 5 tried and tested recipes!
RED POTATO SALAD
This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.
Provided by Michelle Ramey
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
- In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 25.2 g, Cholesterol 78.5 mg, Fat 5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 249.1 mg, Sugar 3.4 g
RED POTATO SALAD
Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.
Categories comfort food side dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
COLD-FASHIONED POTATO SALAD
Provided by Alton Brown
Categories side-dish
Time 59m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.
CREAMY RED POTATO SALAD
We love red potatoes for color and shape in a perfect combo with radishes, green onions and a touch of vinegar. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. , Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled., In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.
Nutrition Facts : Calories 330 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 353mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
SLICED POTATO SALAD
I got this from the Penzey's spice catalog. My family just loved it. Note: It calls for English Prime Rib Rub, which is a spice blend Penzeys makes. I mixed together equal parts ground celery seed, garlic powder, onion powder and sugar. Then measured out the 1-1/2 teaspoons of this mixture to replace the prime rib rub. It tasted great! If you do have this mix from Penzeys, omit the salt and pepper as the mix already contains it.
Provided by JillAZ
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- I 4 quart saucepan bring water to a boil. Add about 1 teaspoon salt.
- Wash and scrub potatoes. Slice into 1/4 inch thick slices.
- Place in boiling water and boil for about 6-8 minutes or until fork tender.
- Drain, reserving 1/4 cup of the cooking liquid.
- Place in a large bowl. Coat with reserved cooking liquid and let stand 10 minutes.
- Meanwhile, mix together mayonnaise, vinegar,onion, dill weed and prime rib rub. Add salt and pepper to taste.
- Pour this over the potato slices and toss gently to coat.
- Serve while warm or refrigerate for at least 2 hours to serve chilled.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Red Bliss or Yukon Gold, hold their shape better than starchy potatoes, like Russets, when sliced and cooked.
- Slice the potatoes evenly: This will ensure they cook evenly.
- Parboil the potatoes: Parboiling the potatoes before slicing them helps to prevent them from sticking together and makes them more tender.
- Use a flavorful dressing: The dressing is what really makes the potato salad, so don't skimp on the ingredients. Use a combination of mayonnaise, sour cream, mustard, vinegar, and herbs and spices to create a dressing that's both flavorful and tangy.
- Add some crunch: Chopped celery, onion, and pickles add crunch and texture to the potato salad.
- Chill the potato salad: Before serving, chill the potato salad for at least an hour so that the flavors have a chance to meld.
Conclusion:
Sliced red potato salad is a classic summer dish that's perfect for potlucks, picnics, and barbecues. With its creamy dressing, tender potatoes, and crunchy vegetables, it's a dish that everyone will love. So next time you're looking for a side dish that's both delicious and easy to make, give this sliced red potato salad a try.
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