This Red Potato Salad recipe (without any mayo) will have even the pickiest eaters licking their plates! The potatoes are independently seasoned then roasted to caramelized glory while the garlicky, herbaceous, Parmesan Dill Pesto Dressing is whipped together in minutes in the food processor. Toss it altogether then serve at room temperature for stress free entertaining!
Watch How to Make Red Potato Salad
FOR THE Red SKin POtato Salad:
For the Red Potato Salad Dressing:
Red Potato Salad FAQs
You can either refrigerate potatoes for potato salad after cooking, or let them cool to room temperature. Cooling the potatoes helps them retain their shape and texture when combined with the dressing. It also helps prevent watery salad, otherwise, the steam gets trapped by the dressing.
A watery potato salad is likely caused by mixing the potatoes with the dressing while the potatoes are still hot, which causes the potatoes to sweat and release water. The warm potatoes will also melt the dressing which makes it more watery/oily. To make a potato salad not watery, take care to add the dressing to cooled, dried potatoes.
Ultimately, both red and white potatoes can be used to make delicious potato salad, so it comes down to personal preference. Here are a few distinctions:
-Texture: Red potatoes tend to be waxier and firmer while white potatoes are starchier.
-Skin: Red potatoes have a thin, smooth skin that is typically left on in potato salad recipes and adds color and visual appeal. White potatoes often have a thicker and rougher skin, which is more commonly peeled.
-Flavor: Red potatoes have a subtly sweet and slightly nutty flavor, and overall milder taste than white potatoes. White potatoes, especially varieties like russet potatoes, have a more pronounced earthy and starchy flavor, whereas Yukon gold potatoes are buttery and creamy.
-Absorption of Dressing: Red potatoes have a slightly more dense and waxy flesh, which means they have a tendency to absorb less dressing compared to white potatoes. This can be advantageous in potato salad as it helps the potatoes retain their shape and prevents the salad from becoming overly wet.
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Red Potato Potato Salad Recipe
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Red POTATO SALAD
- 3 pounds red potatoes, sliced into bite-size chunks
- 3 tablespoons olive oil
- 1/2 tsp EACH salt, pepper, onion powder, paprika
- 12 ounces thick-cut bacon, cooked and crumbled
- 1/4 cup chopped red onion
- 1 cup frozen petite peas, thawed
Basil Dill Pesto Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt
- Preheat oven to 425 degrees F. Line two baking sheets with foil for easy cleanup.
- Add chopped potatoes to ONE of the baking sheets. Drizzle with olive oil and season with salt, pepper, onion powder, paprika; toss to coat. Divide potatoes between the two sheets and spread into a single layer.
- Roast potatoes for 25 to 30 minutes, until fork tender. Meanwhile make the Pesto Dressing and bacon (below). Transfer potatoes to a bowl to cool.
- Add the rest of the pesto ingredients (except the olive oil and yogurt) to the food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until it is completely combined, scraping down the sides of the bowl as needed. Add the Greek yogurt and pulse to combine.
- Add the bacon, red onion, peas and dressing to the roasted potatoes (hold bacon if not serving immediately). Toss until evenly coated. Season with salt and pepper to taste. Serve immediately or chill until ready to serve, then bring to room temperature and add the bacon. Best served at room temperature.
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