Potato salad is one of my favorite ways to use potatoes because there really are no rules. It can be adjusted to anyone’s particular taste and that makes it a fun and great way to serve with a variety of main dishes.
This recipe is my vegetarian version. Most red potato salads or German potato salads are made with bacon/bacon fat and vinegar. This recipe is more an American style as I omit the bacon and will be using a olive oil mayo. A bit of mustard is a must and a heavy hand of dill. Yes please!
Now doesn’t that look yummy?
One of the ingredients that really packs a punch and creates a great tang to all the creamy components is pickled red onions. I have a really easy recipe you can find here.
Quick Pickled Red Onions Plan to let the onions sit for about 30 minutes then toss in the salad.
This is quite a easy recipe that always receives great reviews. Give it a try with your next grilled main dish, BBQ, take to potlucks, or just because you are craving it.
Let’s get started!
Vegetarian Creamy Red Potato Salad
Ingredients
- 1 bag of baby reds or 4-5 medium red potatoes washed
- 1/2 cup olive oil mayo
- 2 tbsp yellow or Dijon mustard
- 1 tbsp pickled red onions, chopped
- 2 celery stalks, sliced thin
- 1 1/2 tsp dill weed
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tbsp parsley, chopped optional
Instructions
- For the potatoes,I like to leave the skin on and give it good scrub/wash. You can peel if you desire.
- Heat a large pot of water with 1 tbsp of salt. Bring to a boil. Add to the water. Boil for 8-10 minutes or until a knife slices through easily. Drain and let the potatoes cool.
- Now chop the potatoes into bite size pieces and add to a medium sized bowl. Add the remaining ingredients. Mix well. Taste and make any necessary adjustments where needed
- You can eat right away or refrigerate until later. It usually stays good for 3-4 days
- ENJOY!
