This Red Potato Salad features an amazing Garlic Herb Dressing that’s light, fresh, and delicious … best of all, it’s quick and easy to make!
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Have I shared my love of potatoes with you?
I really and truly could eat potatoes with every meal. Total carb addict over here, and I love them every which way: french fried, roasted, mashed … you name it!
But my favorite way to eat potatoes just might be potato salad. I’m kind of obsessed with it.
Although I adore every kind of potato, red potatoes are my ultimate fave. So I can’t think of better way to enjoy them than this mouthwatering Red Potato Salad with Garlic Herb Dressing.
This is the BEST potato salad! And because it has no mayo, you don’t even have to feel guilty about eating it.
Red Potato Salad
Let’s talk about this potato salad for a minute.
Apart from the tasty potatoes, the highlight of this recipe is the amazing dressing. This delicious potato salad dressing (which is really more of a vinaigrette) is full of bright flavors.
The fresh lemon, garlic, and herbs in the dressing take this simple side dish from standard to standout. Yet it’s so easy to make … don’t you just love a recipe like that?
By the way, this Red Potato Salad recipe is yummy served warm or cold, so no need to relegate it to summer barbecues. The flavors pair well with almost anything, it’s vegan, and you can serve it all year long!
Red Skin Potato Salad Ingredients
This potato salad with red potatoes is made with fresh ingredients that you’ll find in any grocery store:
- Red Potatoes
- Extra Virgin Olive Oil
- Lemon Juice + Zest
- Garlic
- Fresh Herbs: Parsley, Rosemary, Thyme
- Salt and Pepper
This potato salad is so simple that fresh lemon, garlic, and herbs are an absolute must. Don’t skimp on these quality ingredients, however you can experiment by using your favorite herbs.
What type of potato is best for potato salad?
For the best potato salad, use thin-skinned, waxy potatoes which will hold their shape when boiled. Red potatoes, fingerling potatoes, or new potatoes are great choices, but yukon gold or white potatoes work, too. Avoid starchy potatoes, like russets or baking potatoes.
I used red potatoes in this recipe, because I love them. Feel free to substitute your favorite potato variety though. Just keep the guidelines above in mind.
Do you leave the skin on for potato salad?
I prefer to leave the skin on when making red potato salad. It looks nice, adds nutrition, and it’s simply faster and easier. However, you can remove the skins, if you prefer.
How to Make Potato Salad with Red Potatoes
This Red Potato Salad couldn’t be easier to make, but I’m going to walk you through a few tips and tricks that will lead you to potato salad perfection!
Chop the potatoes into chunks, then add them to a large pot (I have this one, which is the perfect size for everything from soups to pastas to potatoes). Cover the potatoes with cold water, then salt the water generously.
Starting with cold water will ensure your potatoes cook. And I use about two tablespoons of salt (I recommend using kosher salt). That might sound like a lot, but it’s necessary to season your potatoes properly. And don’t worry, only a bit will get absorbed into your potatoes.
Bring the water to a boil over high heat, then cook the potatoes until they’re tender, but still firm. It should take about seven to ten minutes. I like to start testing the potatoes after about five minutes to make sure they don’t overcook.
Drain the potatoes well (you don’t want any excess water hanging around), then add them to a large bowl to cool off while you make the dressing.
Making the Potato Salad Dressing (No Mayo)
This garlic herb dressing is more like a vinaigrette than the traditional mayo-based dressing. The flavors are so bright and fresh that you won’t miss the mayonnaise!
Start by prepping your herbs. Pull the leaves of the rosemary and thyme stems, then give the rosemary a quick chop. You’ll want to chop the parsley, as well.
Zest your lemon, then juice it. A microplane zester is my favorite tool for zesting. It makes the process so easy.
Tip: hold the microplane upside down over the lemon as you use it to “catch” the zest.
Add these ingredients, along with some extra virgin olive oil and a couple cloves of garlic to a small bowl. Then, whisk everything together.
Season this mixture generously to taste with salt and pepper, and your potato salad dressing is ready to use.
Finishing the Potato Salad
When the potatoes have cooled off (they should be warm, not hot), pour the dressing over the top. Then, gently mix everything together.
I like to use a silicone spatula for mixing potato salad. It’s so gentle on the potatoes, and the silicone makes it easy to get all that tasty dressing from the bottom of the bowl.
Give your Red Skin Potato Salad a taste and adjust the seasoning with extra salt, if necessary. And that’s all there is to it … your homemade Red Potato Salad is ready to eat!
This potato salad is delicious served warm or cold. So enjoy it as soon as you finish making it, or prepare the recipe ahead of time, then refrigerate the potato salad until it’s time to serve your meal.
What to Serve with Red Potato Salad
I served this tasty Red Potato Salad recipe with Halloumi Burgers and Grilled Vegetables for the perfect summer dinner. But it really is a wonderful addition to almost any meal!
Pair this easy potato salad with a sandwich (try this Brie and Apple Sandwich or this Tomato Avocado Sandwich), or serve it with other summery picnic fare, like pasta salad, or even something more sophisticated, like these Creamy Mushroom Strudels.
And if you love this salad, make sure to check out some of my other potato recipes, like my mom’s Cream Cheese Mashed Potatoes, these addictive Tater Tot Nachos, or these Twice Baked Potatoes.
Red Potato Salad
Ingredients
- 3 pounds red potatoes, cut into chunks (about 8 cups)
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 large garlic cloves, minced
- 1/4 cup chopped parsley
- 2 teaspoons chopped rosemary
- 2 teaspoons thyme leaves
- salt
- pepper
Instructions
- Place potatoes in a large pot of cold, well-salted water.
- Bring water to boil, then cook potatoes until tender (but still firm), about 7 to 10 minutes.
- Drain potatoes well, then transfer to a large bowl. Allow to cool slightly.
- Whisk together olive oil, lemon juice and zest, garlic, parsley, rosemary, and thyme. Season generously with salt and pepper.
- When potatoes are warm (but not hot), mix gently with dressing. Season to taste with additional salt, if desired.
- Serve potato salad warm or refrigerate until ready to eat. Enjoy!
Nutrition
Do you love potato salad as much as I do?
Very nice recipe, Ginnie! Thank you
Thank you so much, Spiro! I’m glad you enjoyed it. 🙂