This easy Baby Red Potato Salad is light on the mayo and big on flavor—a delicious BBQ side dish you’ll make all summer long!
True story—I used to dread making potato salad because peeling all those potatoes just felt like too much work. That’s why I love this version made with red potatoes—no peeling required! It’s lighter than traditional potato salad but still creamy, tangy, and packed with flavor.
Quick and Easy – No need to peel the potatoes!
Healthy – Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. They are even higher in fiber when eaten with the skins on.
Light on the Mayo – yet still creamy thanks to the creamy Dijon dressing
Featured Comment
Just made this for the 4th of July and it’s delicious! I love that it isn’t loaded with mayo and that it has a freshness to it from the bell pepper. I will for sure make it again!
– Leslie
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Ingredients You Will Need
Here’s what you’ll need. See recipe card below for measurements.
Veggies: Baby red potatoes, green bell peppers, red onion, scallions.
Dressing: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt, and pepper
How to Make Red Potato Salad
Here’s the step-by-step directions to make this potato salad. Tossing the warm potatoes with the remaining ingredients makes all the difference here. See printable directions in the recipe card below.
Make the dressing.Toss together with the potatoes.
Wash the red potatoes thoroughly to remove any dirt or debris. Cut the potatoes into even-sized pieces, leaving the skin on.
Fill a large pot with water and add a salt. Place the potatoes into the pot and bring to a boil. Cook the potatoes until they are fork tender, about 10-15 minutes depending on the size.
While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, red whine vinegar, olive oil, salt, and pepper until well combined.
Drain the cooked potatoes and let them cool for a few minutes until they are still warm but no longer hot.
Transfer the warm potatoes to the large mixing bowl. Add the chopped red onion, green onions, and green bell peppers to the bowl.
Gently toss everything together until the potatoes are evenly coated with the dressing.
For variation, you can add additional optional ingredients like as dill pickles, celery, fresh parsley, fresh dill, garlic powder, or chopped hard-boiled eggs. Mix them in gently.
Cover the bowl with plastic wrap until ready to serve. The salad is best room temperature but you can also serve it chilled.
How To Boil Potatoes So They Don’t Fall Apart
Cut the potatoes into uniform pieces, this helps them cook evenly and reduces the risk of some pieces becoming overcooked and mushy while others remain undercooked. Keep a close eye on the potatoes as they cook. Overcooking can lead to them becoming too soft and falling apart. Check for doneness by inserting a fork or knife into the potatoes, and remove them from the heat as soon as they are just tender.
What to Serve with Potato Salad
This red potato salad is perfect for bringing to a picnic or BBQ. You can make it the night before, so it’s ready to go. It would be great served with:
Burgers – Turkey Burgers, Juicy Lucy Burgers or Salmon Burgers are perfect with potato salad.
Chicken Breasts – Juicy, flavorful Grilled Chicken Breast or Air Fryer Chicken Breast.
Chicken Thighs – Juicier and more flavorful than chicken breasts, these Grilled Chicken Thighs are a winner in my house. If you have an air fryer, make these Air Fryer Chicken Thighs.
Steaks – Grilled steaks or Air Fryer Steak is great with potatoes.
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.
Add additional optional ingredients like as dill pickles, celery, garlic powder, or chopped hard-boiled eggs.
Add fresh herbs like fresh parsley, fresh dill, or chives.
If you want to omit the mayo, swap it with full fat Greek yogurt.
FAQ
Should I cut potatoes before boiling for potato salad?
Yes, I like to cut my potatoes into pieces that are the same size so that they cook quicker and more evenly. This also helps the salt get into the potatoes so they have more flavor.
Are red or white potatoes better for potato salad?
Both red and white potatoes can be used for potato salad, and the choice ultimately depends on personal preference. You can experiment with both types to see which one you prefer or even mix them together for a blend of flavors and textures.
More Summer Side Dish Recipes You’ll Love:
For More Summer Side Dish Recipes to round out your next potluck, try these fresh veggie favorites:Creamy Cucumber Salad, Watermelon Feta Salad and Grilled Corn on the Cobb or these five pasta salad recipes:
Greek Pasta Salad
Grilled Vegetable Orzo Pasta Salad
Summer Macaroni Salad with Tomatoes and Zucchini
Macaroni Salad
Broccoli Salad
Red Potato Salad Recipe
1
Cals:107
Protein:2.2
Carbs:17.8
Fat:3.2
Fiber:2.1
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.
Course: Salad, Side Dish
Cuisine: American
Prep: 15 minutesmins
Cook: 10 minutesmins
Total: 25 minutesmins
WW Points
Yield: 6servings
Serving Size: 3/4 cups
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.
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