Baby Red Potato Salad

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This Baby Red Potato Salad is light on the mayonnaise, it will be your new go-to for summer BBQs.

Baby Red Potato Salad
Baby Red Potato Salad

I love a good homemade potato salad, and this one is absolutely delicious, especially if you’re not a fan of traditional potato salad loaded with mayonnaise. It uses just one tablespoon of mayo but still has plenty of sauce from the Dijon mustard, olive oil, and red wine vinegar. And since it uses red potatoes, no need to peel the potatoes so it’s quicker too! For more lighter potato salad recipes, try this Rainbow Potato Salad and Summer Potato Salad with Apples.

Baby Red Potato Salad

This healthy red potato salad is my favorite way to enjoy potato salad. Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. They are even higher in fiber when eaten with the skins on.

Should I cut potatoes before boiling for potato salad?

Yes, I like to cut my potatoes into pieces that are the same size so that they cook quicker and more evenly.

How to make baby red potato salad

Potato salad is super simple to make. While your potatoes are boiling, prep and mix together all of the other ingredients. Here’s what you’ll need:

  • Veggies: Baby red potatoes, green bell peppers, red onion, scallions
  • Sauce: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt, and pepper

What to Serve with Potato Salad

This red potato salad is perfect for bringing to a picnic or BBQ. You can make it the night before, so it’s ready to go. It would be great served with burgers, grilled chicken, or sandwiches.


  • If you can’t find baby red potatoes, use regular red or gold potatoes.
  • Sub the green bell pepper with another color pepper or add celery.
  • Swap the red onion for shallots.
  • Add fresh dill to this potato salad.

potato salad with scallionspotato salad with skin

More Summer Side Recipes You’ll Love:

Baby Red Potato Salad
Print WW Personal Points
4.82 from 27 votes
Did you make this recipe?

Baby Red Potato Salad

107.2 Cals 2.2 Protein 17.8 Carbs 3.2 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 6 servings
COURSE: Salad, Side Dish
CUISINE: American
This Baby Red Potato Salad is the perfect potluck side, or lunch side for summer BBQs or a picnic. It’s light and easy to make with lots of fresh flavor.


  • 4 cups baby red potatoes, cut in small pieces
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 3 scallions, diced
  • 1 1/2 tsps Dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp reduced fat mayonnaise
  • salt and fresh pepper


  • Bring a pot of salted water to a boil. Add potatoes and cook until soft, approx 10 minutes. Drain.
  • While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
    dressing for potatoes
  • Once the potatoes are done, toss them into the bowl with dressing and add scallions and additional salt and pepper to taste.
  • Serve room temperature or refrigerate until ready to serve.


Serving: 3/4 cups, Calories: 107.2kcal, Carbohydrates: 17.8g, Protein: 2.2g, Fat: 3.2g, Fiber: 2.1g
WW Points Plus: 3
Keywords: Gluten Free, Vegetarian Meals

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  1. This recipe is easy and delicious!  It’s the only potato salad my 11 year old daughter will eat.  My husband is very picky about potato salad and he really likes this recipe.  Thanks, Gina!  

  2. The flavors were great!  My changes more to presentation, julienned the red onions on mandolin and used yellow peppers .  I was out of good red wine vinegar so used champagne vinegar…thank you for a simple and amazing recipe!

  3. Since I discovered this recipe a few days ago, I’ve made this twice and I’m making it again this week (we planted potatoes and they’re ready). I made it once for guests. Everyone I’ve fed this to says — and I quote — “this is the best potato salad I’ve ever had.” To be fair, I do add bacon but, trust me, this is still the best potato salad recipe without any modifications.

  4. Love this recipe…my new go to Potato Salad!

  5. Very good. I added three stalks of finely chopped celery, two additional tablespoons of mayo, three hard boiled eggs chopped fine and a teaspoon of sugar. I cut work by using a bag of microwave ready baby red potatoes. 

  6. Very good. I added three stalks of finely chopped celery, two additional tablespoons of mayo, three hard boiled eggs chopped fine and a teaspoon of sugar. I cut work by using a bag of microwave ready baby red potatoes. 

  7. I made this exactly as written.   It is very good – a nice change from mayonnaise heavy potato salad.   My green onions were very large with multiple stems, so I only used one.

  8. maybe better the second day. Generally a little mild. I will try a few additions. On all levels I always try to follow recipes verbatim on the first go-round. Not sure what I could have gone wrong. Thought it was super easy and very attractive.

  9. So quick and yummy…and even better with a bit of dill on top 😉

  10. I made this tonight to go with my smoked chicken. It was delish! I think that it will be even better after marinating in the sauce overnight. I’ll definitely use this recipe and bring this dish to any evenr because it will for sure be a hit.

  11. Made this for the 4th of July and it was delicious! It just got better the longer it sat. I didn’t think that there would be enough dressing but their totally was. Definitely a keeper. I may sub in dill pickle for the bell pepper next time to give it a sharper, vinegary flavor profile.

  12. Served the salad for 4th of July. Instant hit with a request to make it for our. family beach week. Easy & delicious.

  13. Lots of flavor and my husband was thrilled it wasn’t drenched in a dressing. Will use this as a go-to recipe! Thanks!

  14. Ooo .. this looks wonderful, but how much MORE wonderful it would be if you could give us the weight of the potatoes you intend us to coat with the sauce … I don’t know if you mean 4 c. of potatoes whole little potatoes, or 4 c. of potatoes that have been cut into pieces … the latter clarification would result in about 5c. of potatoes if they were whole. So my efforts resulted in a very “dry” potato salad … I won’t rate this pending your explanation. Thanks!

  15. I have been making a red potato salad for 40 years. I boil the smallest red potatoes I can find but leave them whole. Then after they are tender and cooled slightly, I slice them and layer them in a 9×12 baking dish with a layer of thinly sliced radishes and green onions. Then cover with Ranch dressing and gently stir. Let sit in fridge for several hours or overnight, gently stirring before serving. No mayo or mustard at all. Salt to taste. 

    • Just curious why you would comment on a recipe with your own recipe???  Seems very odd and perhaps you should have a go at your own food blog? 

    • Amazing recipe!  I love the change up of the potatoes being red and a little firm. The dressing is perfect!  I did add dill and sweet pickles and celery to the salad. . (Had to keep a little tradition going). I’m so thankful for your recipes Gina!  Delicious, light, and outside the box. 

  16. Made this potato salad this morning: had Yukon Gold Potatoes on hand so I used them; added a generous soup spoon of non-fat plain Greek yogurt to the mayo, mustard, and red wine vinegar for a more creamy texture. Delicious!

  17. Very good, I added some capers and fresh parsley. I did overcook the potatoes a bit so just check them early

  18. Will be trying this. Probably could add some hard boiled eggs ?

  19. What great timing! I was looking for a side dish to serve tonight alongside chili and your recipe popped up. I have all the ingredients – it’s kismet!

  20. Is this dressing good for cole slaw