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Red Potato Salad Recipe

4.94 from 64 votes

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.

Prep Time: 15

Cook Time: 10

Total Time: 25

Yield: 6 servings

Course: Salad, Side Dish

Cuisine: American

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

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