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Red Potato Salad Recipe
This healthy Baby Red Potato Salad is light, creamy, and perfect for summer cookouts! Made with just a touch of mayo, Dijon mustard, olive oil, and vinegar—no peeling required. A quick, BBQ side dish everyone will love.
Ingredients
- 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 teaspoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon reduced fat mayonnaise
- kosher salt and fresh pepper (to taste)
Instructions
- Bring a pot of generously 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.
- 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.
Video
Notes
*measure them cut up.
Variations
- If you can’t find baby red potatoes, use larger red skin potatoes, russet potato or yukon gold potatoes cut in bite-sized pieces.
- Swap the red onion for shallots.
- If you want to omit the mayo, swap it with full fat Greek yogurt.
- Add additional optional ingredients like as dill pickles, celery, garlic powder, or chopped hard-boiled eggs.
Nutrition
Serving: 3/4 cups, Calories: 107kcal, Carbohydrates: 17.8g, Protein: 2.2g, Fat: 3.2g, Saturated Fat: 1g, Fiber: 2.1g
- WW Points: 1