Paula Deen Red Potato Salad

Paula Deen red potato salad turns tender red potatoes, crisp green bell pepper and red onion into a tangy, lightly creamy side dish in 25 minutes. This make-ahead potato salad fits potluck tables, summer cookouts and Sunday dinner, and it feeds 10 people easily.

Drain the potatoes well and let them cool before you add anything else, because warm potatoes soak up the dressing and turn mushy. Toss them while hot and the salad ends up pasty instead of firm and glossy.

Paula builds the dressing on olive oil, red wine vinegar and Dijon with only 2 tablespoons of mayonnaise, so it tastes bright instead of heavy. It also holds up on a warm buffet table better than a creamy version, and the red skins stay on for color and bite.

Paula Deen Red Potato Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

190

kcal

Firm cubes of red potato get tossed with crunchy bell pepper and onion in a sharp mustard vinaigrette. A short chill lets the dressing soak in, so every bite is tangy and just creamy enough.

Ingredients

• 12 cups red potatoes, cubed
  

• 1 cup green bell pepper, chopped
  

• 1/2 cup red onion, minced
  

• 1/2 cup extra virgin olive oil
  

• 1/3 cup red wine vinegar
  

• 2 tablespoons Dijon mustard
  

• 2 tablespoons mayonnaise
  

• 1 1/2 teaspoons salt
  

• 1/2 teaspoon Black pepper
  

Directions

• Boil the potatoes: Cook 12 cups cubed red potatoes, covered, in boiling water for 10 minutes. They are done when a fork slides in easily, so drain them well.
• Cool the potatoes: Spread the drained potatoes out and let them cool completely. Cool potatoes stay firm when the dressing goes on.
• Combine the vegetables: Add 1 cup chopped green bell pepper and 1/2 cup minced red onion to the cooled potatoes in a large bowl. Stir gently so the cubes keep their shape.
• Whisk the dressing: Whisk 1/2 cup extra virgin olive oil, 1/3 cup red wine vinegar, 2 tablespoons Dijon mustard and 2 tablespoons mayonnaise in a small bowl. Then whisk in 1 1/2 teaspoons salt and 1/2 teaspoon black pepper until smooth and slightly thick.
• Toss and chill: Pour the dressing over the potato mixture and toss gently to coat. Cover the bowl and refrigerate until you are ready to serve.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make red potato salad the day before?

Yes, and it actually tastes better after a few hours in the fridge because the potatoes soak up the vinaigrette. Give it a gentle stir before serving, since some dressing settles at the bottom.

Do I have to peel red potatoes for potato salad?

No, the thin red skins soften as they boil and add color and a little texture. Just scrub the potatoes well before you cube them.

How long does this potato salad keep in the fridge?

Stored in a covered container, it should keep for about 3 days. Because the dressing is mostly oil and vinegar, it holds up well, but I would not leave it out in the sun at a cookout for long.

What can I use instead of red wine vinegar?

White wine vinegar or apple cider vinegar both work, though apple cider vinegar tastes a little sweeter. Use the same 1/3 cup and taste before you add more salt.

How do I keep the potatoes from falling apart?

Cut the cubes the same size and pull them off the heat at 10 minutes, as soon as a fork goes in easily. Overcooked potatoes break up when you toss them, so check early.