Small red potato salad (light on mayonnaise)

This little red potato salad is light on mayonnaise, and it’ll be a fresh destination for summer barbecues.

red potato salad

I love homemade potato salad, and this salad is super delicious, especially if you’re not a fan of the traditional potato salad filled with mayonnaise. It used a tablespoon of mayonnaise but still had a lot of dressing from Dijon mustard, olive oil, and red wine vinegar. And because it uses red potatoes, there’s no need to peel the potatoes so it’s faster too! For more light potato salad recipes, try this one Rainbow Potato Salad And the Summer potato salad with apples.

Healthy red potato salad is my favorite way to enjoy potato salad. Red potatoes provide vitamin C, vitamin B6, potassium, iron and dietary fiber. It is even high in fiber when eaten with the peel.

Do potatoes have to be cut before they are boiled for potato salad?

Yes, I like to cut potatoes into the same size pieces so they cook faster and more evenly.

How to make red potato salad for kids

Potato salad is easy to prepare. While the potatoes are boiling, prepare and mix all the other ingredients together. Here’s what you’ll need:

Vegetables: red potatoes, green peppers, red onions, green onions
Dressing: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt and pepper.

What do you serve with potato salad?

This red potato salad is perfect to bring to a picnic or barbecue. You can do this the night before, so it’s ready to go. It would be great to serve it with burgersAnd the Grilled chicken, or sandwiches.

Differences:

If you can’t find small red potatoes, use regular red or gold potatoes.
Pour green bell pepper with other colored peppers or add celery.
Replace the red onions with shallots.
Add fresh dill to potato salad.

More summer side recipes you’ll love:

red potato salad

107.2 callus
2.2 protein
17.8 carbohydrates
3.2 Fats

Preparation time: 15th Accurate

Cooking time: 10 Accurate

total time: 25 Accurate

This red potato salad is the perfect brunch side, or lunch side for summer barbecues or picnics. It’s light and easy to prepare with lots of fresh flavour.

4 cups small red potatoesAnd the Cut into small pieces
1/2 cup green pepperAnd the finely cubed
1/4 cup red onionAnd the finely cubed
3 green onionAnd the cubes
1 1/2 tsps Dijon Mustard
1 Tablespoon Extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon Low fat mayonnaise
Fresh salt and pepper

Bring a pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes. sink.
While potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper.
Once the potatoes are cooked, flip them into the pot with the sauce and add the green onions, salt, and pepper to taste.
Serve at room temperature or refrigerate until ready to serve.

service: 3/ 4 cupsAnd the Calories: 107.2CaloriesAnd the Carbohydrates: 17.8gAnd the protein: 2.2gAnd the Fat: 3.2gAnd the the basic: 2.1g