Red Potato Salad

This Red Potato Salad is unique when it comes to flavor. Tossed with bell peppers, red onions, freshly chopped cilantro, and celery then mixed with a mayonnaise based dressing with hints of garlic and red wine vinegar. These bright and bold flavors mix wonderfully with the tender, red potatoes. Everyone at the BBQ will be begging for the recipe!

Try pairing this dish with our fun Vegetarian Taco Board! Or serve as a side dish with a dinner of Grilled Chicken Kebabs with Vegetables and Summer Vegetable Couscous. Go the more southern route and serve with our savory Hoppin’ John.

White dish filled with creamy potato salad.

Red Potato Salad Recipe (without Eggs!)

This Red Potato Salad is a bit of a twist on the original recipe. The flavors almost lend themselves to a southwest style with the cilantro and bell peppers.

Add a splash of lime juice to really sell it and serve as a unique side dish on taco night! Although maybe try it on a small bite before you really go for it just in case that flavor is too much for you.

The great thing about potato salad is that it can be customized to whatever you like. It can also easily be doubled to make a big batch to feed a crowd for a potluck or party.

How To Make Red Potato Salad

  1. Fill a pot with heavily salted water and add the potatoes. The water should cover them. Bring the pot to a boil and cover with a lid. Boil for 10-12 minutes or until your potatoes are fork tender.
  2. Once cooked, drain the potatoes, and arrange them in a single layer on a cookie sheet to dry and cool down. Slightly grease the cookie sheet to prevent any sticking.
  3. As the potatoes cool down, combine the mayonnaise, minced garlic, red wine vinegar, salt, and pepper in a small bowl. Set aside.
  4. To take out some of that bite, soak the red onion in ice water for 5 minutes. Drain and set this aside as well.
  5. Now in a large mixing or serving bowl, gently add the potatoes, red onion, diced bell pepper, celery, and chopped cilantro. Pour in the mayonnaise dressing and gently toss to coat.
  6. Chill in the refrigerator for at least 2 hours or overnight to allow the flavors to marry. Taste and add additional seasonings depending on your preference. Add a splash of vinegar for a bit more tang, serve, and enjoy!
Collage showing how to make red potato salad.

Tips and Variations:

  • Soaking the raw onion in ice water helps to mellow out the flavor a bit and removes that sharpness. If you like a more robust flavor you can always skip this step.
  • Adjust any of the seasonings to fit your palate and preferences. You can even swap some out or add your own.
  • Orange or yellow bell peppers can lend a sweetness to the mix as opposed to green bell peppers.
  • Cilantro not your thing? Change it out for some chopped parsley and chives instead!
  • While you can peel the potatoes, the skin helps hold the potatoes together after boiling and tossing in the dressing. We recommend leaving them as is. Baby gold potatoes can also be used if you can’t get ahold of red potatoes.
Red potato salad without eggs on a platter.

Storage

Storage: Leftover potato salad can be stored in an airtight container in the fridge for up to 3 days.

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Close up view of red potato salad.

Red Potato Salad

5 from 2 votes
Print Pin
Author: Kim
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8 Servings

Ingredients

  • 2 ½ pound(s) baby red potatoes, halved
  • cup mayonnaise
  • 1 clove garlic, minced
  • 2 Tbsp. red wine vinegar
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ½ red onion, thinly sliced
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • ½ cup cilantro, roughly chopped

Instructions
 

  • Place the potatoes into a pot with enough heavily salted water to cover them. Place a lid on the pot and bring it to a boil. Remove the lid and boil for 10-12 minutes, or until the potatoes are fork tender. 
    2 ½ pound(s) baby red potatoes
  • Drain potatoes and place them in a single layer on a lightly greased cookie sheet to dry and cool slightly.
  • While the potatoes cool, combine the mayonnaise, garlic, vinegar, salt and pepper. Then, set aside.
    ⅓ cup mayonnaise
    1 clove garlic
    2 Tbsp. red wine vinegar
    ½ tsp. kosher salt
    ¼ tsp. ground black pepper
  • Soak the sliced red onion in ice water for at least 5 minutes to take out some of the “bite.” Drain away the water.
    ½ red onion
  • In a large bowl, gently mix the potatoes, mayonnaise dressing, red onion, bell pepper, celery and cilantro, toss lightly and chill for at least 2 hours or up to overnight. Taste, and add additional salt and pepper if desired. If it needs more tang, add a splash of vinegar.
    1 red bell pepper
    3 celery stalks
    ½ cup cilantro
  • See post for storage options.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of potato salad. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Butter Salt Sugar Photography.

Nutrition

Serving: 0.5cupCalories: 168kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 296mgPotassium: 677mgFiber: 3gSugar: 2gVitamin A: 115IUVitamin C: 15mgCalcium: 21mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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