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    Home » 4th Of July

    Red Potato Salad

    Published: May 24, 2023 by Kim Strawn This post may contain affiliate links. Leave a Comment

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    This red potato salad is full of flavor using skin on red potatoes and seasoned with dill. Great for picnics and BBQ's this potato salad recipe will be a favorite at gatherings this summer! It's so easy to make too!

    potato salad in a white bowl with a towel.

    On the list of picnic classics, potato salad is near the top. Baked beans and Jello salad like this Grape Jello Salad is near the list of picnic favorites as well. Red Potato Salad uses skin on potatoes so you don't even have to peel potatoes for this recipe!

    Ingredients

    • red potatoes - leave the peels on
    • sour cream - any brand
    • Miracle Whip - we prefer Miracle Whip in our house, regular mayo would work.
    • mustard - we use Plochman's
    • dill relish - use dill over sweet relish
    • garlic powder - or use garlic salt, and omit the salt
    • salt - see above
    • pepper - ground pepper
    • dill weed - a little of this goes a long way
    • minced dried onions - or you can use fresh, whichever you prefer
    • mustard powder (optional) - not necessary but adds a little something
    • celery (optional) - highly subjective to your tastes. It is appreciated by some, loathed by many. It is up to you!
    mustard, pickle relish, pepper, spices

    Cooking the red potatoes

    This varies by person. This recipe calls for the potatoes to be cooked after cutting them. Other recipes may call for the whole potatoes to be cooked, then cut.

    I like cutting them first while they are cold. The red potatoes cook faster and they are easier cut when they are cold.

    red potatoes cut up on cutting board.

    The potatoes will need to be washed and cut into bite sized pieces. There is no reason to peel red potatoes (unless you want to!) and can be eaten with skin on.

    The potatoes will be placed in a pot of water and brought to a boil. If you add salt to the potatoes while cooking, the salt will cook into the potatoes. It is optional.

    You can tell the potatoes are done when you can pierce the potato with a fork and it goes in easily, but make sure you don't wait too long that the potato falls apart.

    red potatoes in a strainer.

    Adding the ingredients

    The potatoes will need to be drained and cooled. I recommend letting the potatoes cool for at least 30 minutes.

    red potatoes in a cream bowl with ingredients.

    Then fold in the ingredients.

    I recommend folding the ingredients in instead of mixing because you don't want the potatoes to fall apart while mixing. Like with Jello salad, the salad shouldn't be broken down by stirring.

    The ingredients can be added in at once or the dill relish can be folded in at the end separately.

    Variations

    The best thing about this red potato salad is the fact it is adaptable to your family's tastes. If your family loves dill relish, add a little more. If you prefer more salt, add more salt.

    What I am giving you is a base and tastes great, but you can add or subtract per your wishes.

    Chill

    This salad needs to chill for the flavors to hang out and get to know each other before you serve it. Mayonnaise needs to remained chilled so if this recipe is going to be taken to a picnic, be sure to keep it cool with a bowl with ice.

    The salad will keep up to 3 days in the refrigerator, covered.

    Pin for later!

    potato salad in a white bowl.

    Enjoy this picnic and BBQ favorite. Red potato salad is creamy and delicious. Enjoy!

    📖 Recipe

    close up of red potato salad.

    Red Potato Salad

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    Red potato salad is a skin on potato salad made with Miracle Whip, mustard and dill relish.
    Course Salad
    Cuisine American
    Keyword 4th of July, BBQ, potato salad
    Prep Time 14 minutes minutes
    Cook Time 12 minutes minutes
    Chill 2 hours hours
    Total Time 2 hours hours 26 minutes minutes
    Servings 8 people
    Calories 215kcal
    Author Kim Strawn
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    Equipment

    • 1 mixing bowl

    Ingredients

    • 10 red potatoes washed
    • ½ cup Miracle Whip or mayonnaise
    • ¼ cup mustard
    • 2 teaspoon salt
    • 1 teaspoon black pepper
    • 3 tablespoons dill relish
    • 2 teaspoon garlic powder
    • 2 teaspoon dill weed
    • 1 tablespoon minced dried onion or you can use chopped fresh onion
    • 1 stalk celery washed and chopped, optional

    Instructions

    • Cut the washed red potatoes into bite sized pieces.
    • Place into a pot of water and bring to a boil. You can season with 1 teaspoon of salt, if desired.
    • Simmer for 10-12 minutes or until a fork can pierce the potato easily, but not too long so the potato falls apart. Keep an eye on the potatoes while cooking.
    • Drain the potatoes and let cool for 30 minutes.
    • In a medium bowl, fold the potatoes and the rest of the ingredients together.
    • Chill in the refrigerator for at least 2 hours. If it is going to be longer, cover the bowl with plastic wrap.
    • Serve.

    Notes

    After you fold the ingredients together, give the potato salad a taste and see if you would want to add a little more salt or relish. Remember, however, that before chilling the flavors haven't had a chance to blend together. 

    Nutrition

    Calories: 215kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 902mg | Potassium: 1258mg | Fiber: 5g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 2mg
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    Kim Strawn owner of Baking With Mom.

    Hey There, I'm Kim! I am the owner and recipe creator here at Baking With Mom. I'm also a mom to 4 growing kids so I understand busy! Here you will find recipes that are quick, delicious and can get on the table fast. Read more about me.

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