Red Potato Salad
This Easy Red Potato Salad has no mayo! A simple dressing made with olive oil, vinegar and truffle zest make it perfect for summer cookouts. It's light, earthy flavors pair perfectly with grilled burgers and meats.
Here we go again. Yet another potato recipe at superman cooks. Whether you're a fan of our Creamy Mashed Potatoes, Potato Gnocchi, or cult-favorite Pierogi Pizza, you know potato is a food group around here.
This Red Potato Salad recipe is sure to become a summer classic, especially if you're not a fan of traditional creamy potato salads loaded with mayonnaise (if you are, try our Mashed Potato Salad!). The firm texture of baby red potatoes pairs well with a flavorful dressing made with olive oil, white balsamic vinegar, herbs, and truffle zest. You don't even need to peel the red potatoes, so it's very simple to make!
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Ingredients
- RED POTATOES: we like a combination of potatoes for this recipe (mini creamy red potatoes, yellow potatoes, and purple potatoes)
- SUN-DRIED TOMATOES: we like store-bought jars of sun-dried tomatoes in oil
- ROSEMARY: we used dried rosemary. You can also use fresh rosemary.
- GARLIC: garlic cloves, chopped
- SHALLOT: small shallot. chopped finely
- FRESH CHIVES: chopped finely
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- WHITE VINEGAR: a good quality white balsamic vinegar works best. You an also use red wine vinegar.
- TRUFFLE ZEST: we like Sabatino Tartuffe Truffle Zest. You can also use truffle salt or truffle oil.
*see recipe card for quantities.
Instructions
- If using large potatoes, cut them into small cubes (small potatoes don't need to be cut).
- Boil potatoes until fork tender
- Drain and add white vinegar, chopped garlic and shallots and mix.
- Allow to set until room temperature (about 10 minutes).
- Add remaining ingredients and toss together.
- Add salt and pepper to taste.
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HINT: Using different shapes and colors of potatoes gave this dish a unique and appealing look and texture. Cut some into cubes, leave the skins on others.
Variations
- NO TRUFFLE ZEST? Use truffle salt or truffle oil instead.
- LIKE A CREAMIER POTATO SALAD? add some mayonnaise to the mixture or try our Mashed Potato Salad recipe.
- CAN'T FIND COLORED POTATOES? No problem. Most potatoes work for this recipe. We like waxy potatoes for this recipe, like mixed color marble potatoes, creamer potatoes, and Yukon Gold potatoes.
Top tip
Allow the Red Potato Salad to sit at room for at least 10 minutes to let the flavors develop. For even deeper flavor, cover it and store in the fridge for at least an hour (or overnight).
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Make ahead and store in the refrigerator for even more developed flavor. Do not freeze.
FAQ
Boil red potatoes until they are fork tender (about 20 minutes). If you are using small red potatoes (as pictured), you don't even need to cut them first!
We prefer this recipe served room temperature or cold. It provides and nice contrast to warm grilled meats, like burgers, steak or chicken.
If you are using small red potatoes (as pictured), you don't even need to cut them first. Larger potatoes can be cut into chunks before boiling to speed up the cooking process.
The potatoes you have! We like a mixture of red potatoes, creamer potatoes, and purple potatoes for this recipe to give it great color and texture.
Red Potato Salad recipe
This Easy Red Potato Salad has no mayo! A simple dressing made with olive oil, vinegar and truffle zest make it perfect for summer cookouts.
- Total Time: 30 mins
- Yield: 1 quart 1x
Ingredients
- 2 lbs of potatoes (we like a combination of mini red potatoes, yellow potatoes, and purple potatoes)
- ½ C sun-dried tomatoes
- 1 tbsp rosemary
- 2 garlic cloves chopped
- 1 small shallot chopped finely
- ¼ C finely chopped chives
- ½ C olive oil
- ½ C white vinegar
- 2 tsp truffle zest
Instructions
- If using large potatoes, cut them into small cubes (small potatoes do not need to be cut).
- Boil potatoes until fork tender
- Drain and add white vinegar, chopped garlic and shallots and mix.
- Allow to set until room temperature (about 10 minutes).
- Add remaining ingredients and toss together.
- Add salt and pepper to taste.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 235
- Sugar: 2.2 g
- Sodium: 25.9 mg
- Fat: 14.3 g
- Carbohydrates: 25.4 g
- Protein: 2.8 g
- Cholesterol: 0 mg
