Red Potato Salad Is A Family Reunion Favorite

Ingredients:

• 2 pounds red potatoes, washed and cut into bite-sized pieces
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup finely chopped red onion
• 1/2 cup diced celery
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 3 hard-boiled eggs, chopped (optional)

Instructions:

1. Boil the Potatoes: Place the red potato pieces in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 10-12 minutes. Be careful not to overcook them, as you want them to hold their shape in the salad. Drain and let cool slightly.
2. Prepare the Dressing: While the potatoes are cooling, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined. This tangy and slightly sweet dressing will elevate the flavors of the salad.
3. Mix the Salad: In a large mixing bowl, combine the slightly cooled potatoes, red onion, celery, parsley, and dill. Pour the dressing over the top and gently toss to coat all the ingredients evenly. If you’re including hard-boiled eggs, gently fold them in at this stage.
4. Chill and Serve: For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together beautifully. Give it a gentle stir before serving to redistribute any dressing that may have settled at the bottom.

This red potato salad is a refreshing and healthier alternative to traditional potato salads. The olive oil-based dressing offers a lighter and more sophisticated flavor, while the fresh herbs add a burst of color and aroma. The crunch of celery and the zing of red onion provide a delightful contrast to the creamy potatoes.

Not only is this salad visually appealing, but it’s also a crowd-pleaser that caters to various dietary preferences. The optional addition of hard-boiled eggs can add an extra layer of protein and texture, making it more substantial.

By bringing this red potato salad to your family reunion, you’re sure to receive glowing reviews. Its vibrant flavors and wholesome ingredients make it a standout dish that’s perfect for any gathering. Enjoy the compliments and the satisfied smiles of your loved ones as they dig into this delicious and modern take on a classic favorite.

Herbed Red Potato Salad with Smoky Bacon

Potato salad is a classic side dish that graces many tables, but this version is anything but ordinary. Fresh herbs balance out and lighten up the rich bacon flavor, so this potato salad doesn’t feel quite so heavy. With smoky bacon, a hint of sugar, bright herbs, and a zingy dressing, this red potato salad ticks every flavor box we can think of. The combination of textures and flavors creates a harmonious dish that is both comforting and refreshing.

Ingredients

• 2 pounds red potatoes, scrubbed and cut into 1-inch pieces
• 4 slices thick-cut bacon
• 1 small red onion, finely chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill

Instructions

1. Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10-12 minutes. Drain well.
2. Prepare the Bacon: While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then crumble into pieces.
3. Make the Dressing: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and sugar until the sugar is dissolved. Gradually whisk in the olive oil until the dressing is well combined. Season with salt and pepper.
4. Assemble the Salad: In a large bowl, immediately toss the hot potatoes with the dressing. This allows the potatoes to soak up all of the vinegar for the most flavorful result. Add the chopped red onion and crumbled bacon, and gently toss to combine.
5. Add the Herbs: Just before serving, add the chopped parsley, chives, and dill to the potato salad. Gently toss to distribute the herbs evenly throughout the salad.
6. Serve and Enjoy: Transfer the potato salad to a serving bowl and serve warm or at room temperature. This salad can also be made ahead and refrigerated, but let it come to room temperature before serving for the best flavor.

Tips from the Test Kitchen

• Flavor Absorption: Toss the hot potatoes with the dressing immediately after cooking to ensure they soak up all the delicious flavors. This step is crucial for achieving the most flavorful result.
• Customizing Herbs: Feel free to experiment with different herbs like basil, tarragon, or even cilantro to suit your taste preferences.
• Bacon Alternatives: For a vegetarian version, omit the bacon and add smoked paprika to the dressing for a smoky flavor.

This herbed red potato salad is the perfect dish for picnics, barbecues, or any casual gathering. The smoky bacon, fresh herbs, and zingy dressing create a symphony of flavors that will make this salad a favorite at any meal. Enjoy this delightful and refreshing twist on a classic potato salad!

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