I can’t help but love this easy red potato salad recipe! It’s simple, summery, fresh, and zesty, packed with avocado, eggs, and crispy turkey bacon in a lightened-up, creamy dressing. I’m always whipping it up for our summer barbecues and picnics.
Summer = salad season! My spring vegetable potato salad, this red potato salad, and my Hawaiian macaroni salad have you covered from Memorial Day to the 4th of July.
Potato salads and summer were meant to be. Like Ross and Rachel. Brenda and Dylan. Wayne and Garth (who else desperately needs to leave the 90s?). This red potato salad recipe is one of my favorites! I wanted to punch up my potato salad this cookout season with a creamy and delicious, but lighter dressing. After standing in front of my fridge pondering ingredients, Hellmann’s delivered.
Why I Love This Red Potato Salad Recipe
- Potato salad made lighter. I took a few simple tweaks, but this isn’t your usual oil- and mayo-drenched potato salad. I make the dressing with nonfat plain yogurt and Hellmann’s sandwich spread. It’s just as creamy– just not as heavy.
- Quick and easy. From start to finish, this red potato salad recipe is ready to chill in the fridge in about 30 minutes (including the time it takes to boil the potatoes!). Add your ingredients to a big bowl, whip up the dressing, and toss.
- Make-ahead. A creamy potato salad is one of the best ways to get a jump on my cookout menus. It tastes better after a stint in the fridge, so I’ll make it in the morning before friends arrive and let it marinate for the day.
Potato Salad Ingredients
Get ready because we’re about to lighten up this favorite potato salad! The ingredients are easy, and I’ll start with some quick notes below. Scroll down to the recipe card for a printable ingredients list with recipe details.
- Red Potatoes – This recipe works with other types of potatoes, too. The best potatoes for potato salad are thin-skinned, waxy potatoes, like red, new, or fingerling potatoes. Thin skins mean there’s no need to peel the potatoes, but be sure to scrub and rinse them before you start.
- Bacon – Keeping with the “lighter” theme, I use cooked crumbled turkey bacon. You can also use regular bacon, ham, or chopped deli meat.
- Eggs – I love potato salad with eggs, so I dice up hard-boiled eggs to add to mine.
- Avocado – I’m a little obsessed with avocado. I love it in recipes like my avocado egg salad and it’s delicious in this red potato salad, too.
- Green Onions – Or another sliced, mild onion, like red onion, Vidalia onion, or shallots.
Creamy Dressing
- Hellmann’s Sandwich Spread – I love Hellmann’s vegan sandwich spread, which also doubles as a delicious dressing! It’s rich and creamy like mayonnaise, but you could also use another brand of sandwich spread or replace it with mayo if you prefer.
- Plain Yogurt – Nonfat plain yogurt is my second secret to this light and creamy potato salad dressing. Good substitutes are Greek yogurt, sour cream, or crème fraîche if you need one.
- Lemon Juice – Freshly squeezed. I’ll sometimes zest the lemon, too, and mix in the zest for extra freshness.
- Fresh Herbs – Chopped fresh parsley and other fresh herbs make a nice garnish. Try basil, thyme, cilantro, and oregano, or a blend of different herbs.
How to Make a Red Potato Salad
Making a red potato salad is so easy (just as any great salad should be). The longest step is boiling the potatoes, which leaves my hands free to whip up a batch of welcome grapefruit cocktails! Here’s a brief overview:
- Prep the potatoes. First, boil, drain, and quarter the red potatoes before adding them to a big salad bowl.
- Assemble. Add your bacon, diced boiled eggs, avocado, and green onions.
- Make the dressing. Whisk together the dressing ingredients and pour this over the potato salad.
- Combine. Gently stir the dressing into the salad before covering the bowl and placing it into the fridge. Let the potato salad chill for at least 2 hours (it gives the flavors a chance to mingle!).
- Garnish and serve. Sprinkle your salad with chopped parsley and extra crumbled bacon, and enjoy.
How Long to Boil Potatoes for Potato Salad
You’ll want to cook the potatoes until they’re creamy and fork-tender, which usually takes about 15-20 minutes once they come to a boil. Cooking times depend on the size and type of potatoes you’re using, so test them at the 15-minute mark and go from there.
Tips and Variations
- Potato choice matters. You’ll want to use waxy potatoes, and not starchy potatoes when making potato salad. Starchy varieties, like russets, are softer and fluffier when cooked. Save those for mashed potatoes and Hasselback potatoes!
- Start the potatoes in cold water. For perfectly cooked potatoes, fully submerge the potatoes in cold water and gradually bring them to a boil. This way they’ll cook evenly.
- Salt the water. Just like cooking pasta, it’s important to salt the water you use to boil your potatoes for potato salad. 1-2 spoonfuls of inexpensive kosher salt does the trick. Seasoned cooking water is key to flavorful potatoes.
- Rinse the potatoes. Once the potatoes are boiled and tender, drain and rinse them under cold water to stop them from cooking further. Let the potatoes cool down afterward, so they don’t melt the dressing and turn it oily.
- Don’t boil the potatoes for too long. The potatoes should be soft and tender enough to pierce with a fork, but not too soft and crumbly. Your potato salad will still taste delicious with overcooked potatoes, but it won’t have those firm-yet-tender, chunky bites we’re after.
- Add more veggies. Change up this red potato salad recipe by adding chopped celery, frozen peas, sweet corn, or spinach.
- Skip the meat. Make this a vegetarian potato salad and skip the turkey bacon. Crispy chickpeas make a great substitute!
Serving Suggestions
This creamy red potato salad is my go-to side dish for all summer get-togethers. I serve it with everything from sweet and sticky BBQ ribs to grilled turkey burgers and these vegetarian black bean burgers. It’s perfect with pinwheel sandwiches and crab cakes at our family picnics and it looks great on a potluck table. Just bring along some tasty appetizers like smoked salmon dip or avocado hummus with crudités, and a loaf of German marble cake for dessert!
How to Store
This red potato salad stores well in the fridge for up to 3 days. Keep any leftovers covered airtight and give the salad a gentle stir before serving.
Can You Freeze Potato Salad?
I don’t recommend freezing potato salad. The potatoes release liquid after they’re frozen and thawed, turning the salad watery and bland. It just isn’t the same! For the best flavor and texture, whip this salad up fresh each time.
More Summer Side Dishes
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Boil the potatoes. Put the potatoes in a medium saucepan and cover with cold water. Salt the water and bring to a boil over medium heat. Cook the potatoes for 15 to 20 minutes, or until tender.
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Prep the potatoes. Drain and put the potatoes under cold running water for a few minutes, or until cooled off. Cut the potatoes into quarters and place them in a large salad bowl.
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Assemble. Add crumbled bacon, diced eggs, diced avocado, and sliced green onions to the bowl and set aside.
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Make the dressing. In a small mixing bowl, combine Hellmann’s Dressing & Sandwich Spread, yogurt, lemon juice, salt, and pepper. Mix until thoroughly combined.
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Combine. Gently mix and stir the dressing into the previously prepared salad. Cover and chill for at least 2 hours.
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Serve! Garnish with chopped parsley and crumbled bacon and serve.
Calories: 126kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 194mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
