Looking for a potato salad that’s bold, fresh, and never boring? This zesty red potato salad combines creamy potatoes, crunchy pickles, tangy pickled onions, and a rich, homemade mayonnaise, all enhanced by fresh basil and chives.
Potato salad is one of those timeless dishes that shows up at everything from summer barbecues and family dinners to cosy weekday lunches. In short, it’s a crowd pleaser. It’s endlessly adaptable: for instance, creamy or vinegary, chunky or smooth, classic or loaded with herbs and extras.
The best part? It tastes even better after a few hours in the fridge, making it the perfect make-ahead side dish. Whether you’re cooking for a crowd or just want something hearty and satisfying, a well-made potato salad never goes out of style.
This red potato salad is full of crunchy pickles, pickled onions, fresh chives, and aromatic basil; a perfect balance of creamy, tangy, and herbaceous flavours.
Potato or potato
Which potato is the best choice for a potato salad? Not all potatoes are the same, and choosing the right one can make or break your dish. Waxy potatoes hold their shape when cooked, making them perfect for potato salad.
That’s why I picked red potatoes. They are incredibly versatile and have a low starch content. Therefore, that is what makes them ideal for potato salads. In fact, they hold their shape well, don’t get mushy, and add a pleasant bite.
Their mild, slightly sweet, and earthy flavour, along with the thin, fibre-rich skin, adds both taste and texture. Leaving the skin on not only boosts nutrition but also gives the salad a beautiful visual contrast.
Potato salad toppings
And what makes every potato salad even more interesting? The add-ons! Pickles bring that crunchy, tangy bite, onions add a little sharpness, and eggs make it extra creamy and rich. You can keep it classic or mix things up; for instance, think capers, fresh herbs, or even crispy bacon. It’s all about balancing textures and flavours to make the salad your own.
Here are some ideas of what to serve along with this red skin potato salad: tender BBQ spare ribs, honey figs cheese stuffed mushrooms, extraordinary crispy pickles, salmon roasted pear rocket salad or this green shakshuka.
Ingredients for a zesty red potato salad:
- red potatoes
- 2 red onions
- fresh chives
- fresh basil
- sea salt
- pickles
- fresh dill
- 1 egg
- 1 tsp of mustard
- 150-200 ml of olive oil
Pickle the onions
Start by slicing the red onions into thin rounds. Place them in a shallow bowl or plate. Pour vinegar over the onions and sprinkle with sea salt. Toss gently and let them marinate while you prepare the rest (the longer, the better).
Make the mayo
In a tall container or blender cup, combine 1 egg, mustard, and a pinch of salt. Begin blending, then slowly drizzle in the olive oil while blending continuously until the mixture thickens into a creamy mayonnaise. Set aside.
Cook the potatoes
Wash and scrub the red potatoes thoroughly. Place them in a pot, cover with water, and boil until just tender when pierced with a knife. Drain and let cool slightly before cutting them into wedges, slices, or cubes (your choice).
Assemble the salad
In a large bowl, combine the warm (not hot) potatoes with chopped pickles, a splash of pickle juice, chopped chives, dill and basil, and the pickled onions. Add enough homemade mayo to coat everything evenly. Toss gently to avoid breaking the potatoes.
Finally, serve this zesty red skin potato salad as it is or as a side to grilled fish, chicken, or meat. Serve slightly warm, at room temperature, or chilled – it holds up beautifully either way.
Enjoy.
