Red Potato Salad Recipe -

An overhead closeup of a black bowl filled with Red Potato Salad.

Print Recipe Add to Collection

No ratings yet

Red Potato Salad Recipe

Delicious potato salad perfect for sharing with friends and family.

Servings: servings

Calories: 432kcal

Ingredients

The Salad

7 small red potatoes
½ cup finely chopped celery stalks
2 large dill pickles
3 small purple onions
3 tbsp. extra virgin olive oil
½ tsp. paprika
1 tsp. dried garlic
½ tsp. ground black pepper

The Dressing

1 medium bunch scallions
1 medium bunch fresh dill
½ cup mayonnaise
2 tbsp. pickle brine
½ tbsp. mustard

To Finish

salt to taste

Instructions

Preheat the oven to 400F. and gather all your ingredients.
Clean your potatoes well with water and a vegetable brush. Pat them dry and poke a few holes in each one with a knife or fork. Brush them with oil and lay them on a parchment-lined baking pan. Bake for 45-60 minutes or until they are soft enough to easily run a knife through the centers.
7 small red potatoes
While the potatoes bake, chop the pickles as fine as you can get them and put them in a large bowl.
2 large dill pickles
Peel the onions and slice them into rings, or chop them as finely as you did the pickles. Add them to the bowl with the pickles. Then rinse the fresh dill and scallions, pat dry, and chop them as finely as you can, then add them to the mixing bowl, too.
½ cup finely chopped celery stalks, 3 small purple onions, 1 medium bunch fresh dill, 1 medium bunch scallions
When the potatoes are soft, use the bottom of a heavy mug to flatten them. Smash them to between approximately one to a half inch in thickness. One-inch thickness will give you softer potatoes, while a half-inch thickness will give you crispier potatoes. The choice is yours. Brush them with oil and sprinkle them with salt, pepper, paprika, and garlic granules. Return them to the oven and bake for an additional 20 minutes. Cool and chop coarsely.
3 tbsp. extra virgin olive oil, ½ tsp. paprika, 1 tsp. dried garlic, ½ tsp. ground black pepper, salt
In a small to medium bowl, mix together the mayo, pickle brine and mustard. Mix well and add to the large mixing bowl. Stir to coat the salad evenly with the dressing. For the best results, let this sit overnight in the fridge to give it time to fully develop its flavors.
½ cup mayonnaise, 2 tbsp. pickle brine, ½ tbsp. mustard
Adjust salt and pepper to your liking and serve.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition