Our creamy red potato salad recipe is the perfect side dish for a picnic or a BBQ. We love the texture that the salad has because we leave the skin on the red potatoes.
When you mix that with the fresh herbs and Greek yogurt, you have one AMAZING potato salad recipe.
We highly recommend that you make this recipe the day before and then allow it to chill in the fridge. This way all of the flavors meld together. However, do be sure to give it a quick stir before serving it.
Can you eat the skin of red potatoes?
Yes, you can for sure eat the skin of a read potato. Red potatoes have thin skin so it adds a bit of texture but doesn’t impact the taste of the potato. Leaving the skin on the potato also helps it keep its shape when cooking. So if you want to cut the potato into pieces and then cook it, they will be more likely to keep that shape instead of just turning into mush.
Tips on making this potato salad
- Be sure to cut the potato into bite-sized pieces. The recipe recommends cutting the potato into quarters but that may not be small enough, depending on the size of the potato.
- The recipe calls for garlic salt so be careful not to oversalt the potato salad when you add the salt and pepper at the end. You may even prefer to set the salt and pepper out and allow people to add it to suit their own tastes.
- Consider setting aside some chives to sprinkle over the salad right before serving. It adds a bit of fresh flavor and makes it a more beautiful presentation.
- If the potato salad seems dry when you are ready to serve it add in a tablespoon of water and stir. Keep adding a tablespoon at a time until you reach your desired consistency.
Ingredients in creamy red potato salad
Red potatoes - Be sure to get the freshest red potatoes that you can get your hands on. These are the star of the recipe so you want them to be fresh and blemish-free.
Mayonnaise - We use the real mayonnaise in our recipe but you can use a low-fat mayo if you would prefer. If you are a Miracle Whip cook feel free to substitute that as well.
Plain Greek yogurt - We love to get fancy with our greek yogurts when we are eating them for breakfast. However, when it comes to using it in cooking we tend to go with what is on sale. You will find a lot of the Stoneyfield brand in our fridge but we will also go store brand for something like this. The key factor here is to stay away from flavors. I have made that mistake and it isn’t pretty.
Shallot - We love to cook with shallots. They taste a bit like a mixture between garlic and yellow onion. If you don’t have shallots on hand here are our shallot substitution ideas.
Dijon mustard - This is such wonderful mustard for adding to recipes. It adds a mild kick in flavor that is hard to match. However, if you are out of dijon mustard here are our substitution suggestions.
Fresh dill - Fresh herbs are the secret to making this recipe AHmazing. If you can’t get your hands on fresh dill go ahead and substitute dried dill. If you use the dried version add about 25% more than the recipe suggests.
Fresh parsley - This is a critical ingredient to the taste of this potato salad recipe. If you don’t have any fresh parsley substitute the dried version. Just like with the dill add about 25% more dried parsley than the recipe suggests.
Garlic salt - Garlic salt is essentially a mixture of ground garlic and regular table salt. If you don’t have any garlic salt on hand feel free to use garlic powder and table salt.
salt and pepper - We recommend that you allow your guests to add the additional salt to taste as they desire.
Additional potato salad ingredient suggestions
- Add in 2 boiled eggs. Some people, especially in the south, can’t imagine a potato salad without eggs. If you fall into this category boil 2 eggs and roughly chop them. Just add them in during the last step and stir to thoroughly mix them in.
- Add in 4 slices of crunchy bacon. Cook some bacon until it is crispy. Then crumble it up and mix it into the potato salad.
- If you like spice consider adding a dash of red chili flakes to the mixture. A dash should add the perfect amount of heat.
How long does potato salad last in the fridge?
This creamy potato salad will last up to 4 days in the fridge. Keep it covered in an airtight container and store it in the very back of the fridge. It will last longer if you only remove a serving at a time and not allow the entire bowl to reach room temperature multiple times.
More potato-based recipes that you may like
We do absolutely love this creamy potato salad recipe but sometimes you want to do even more with potatoes. Check out these other recipes with potatoes as a foundation!
Gather your supplies
When we get ready to cook the first thing that we like to do is take a moment and gather everything that we need in one place. It is so frustrating to have ingredients in a bowl and then realize that you don’t have the whisk at hand. So here are the supplies that you will need for this recipe.
This creamy red potato salad recipe is the perfect side dish for a summer BBQ. It is best served cold so we recommend that you make it advance.
- 3 pounds red potatoes, washed, dried, and cut into quarters
- ¾ c. mayonnaise
- ¾ c. plain Greek yogurt
- 1 medium shallot, outer skin removed and finely chopped
- 3 T. Dijon mustard
- ½ c. fresh dill, chopped
- ½ c. fresh parsley, chopped
- ½ t, garlic salt
- salt and pepper, to taste
- Prep the potatoes. Be sure to wash and dry them thoroughly. (We recommend using a (vegetable brush).) Then cut them into quarters or bite-size chunks.
- Prep the shallot by peeling and chopping it into small pieces.
- Chop the dill and parsley.
- Add the potatoes and 2 tablespoons of water to a large microwave-safe bowl. Cover the bowl and cook for 2-3 minutes. Cook until the potatoes are fork-tender but firm and not falling apart. (Cook time will vary based upon the microwave.)
- Remove the potatoes and spread them out in a single layer on a baking sheet. Blot them with paper towels and then allow them to dry. (Reserve the bowl)
- In a medium-sized non-reactive bowl, add the garlic salt, mayo, yogurt, shallot, mustard, and herbs. Stir to combine.
- Add the dry potatoes back to the large bowl. Slowly stir in the mayo mixture and mix until the potatoes are fully coated.
- Season with salt and pepper to taste.
- Cover the bowl and place it in the refrigerator to chill.
- Serve cold.
We leave the skin on the potatoes because we love the texture for this potato salad. Feel free to peel the potatoes if you prefer.
- Category: Side Dish
- Method: Microwave
- Cuisine: American