When you have guests over for an outdoor meal, what do you call that? Since moving to the east coast, I’ve discovered that when I ask someone over for a “barbecue”… they think I’m talking about pulled pork, hush puppies and baked beans. Growing up in California, we would have lots of “barbecues” and invite friends over to eat, drink and gather together. In North Carolina, though, I’ve learned to refer to this as a “Cook-Out”. In any case, this Red Potato Salad is a popular dish to bring to your friendly get together and this homemade version is one of my favorites!
TO PRINT:
Red Potato Salad
Prep time
Cook time
Total time
Serves: 10
Ingredients
- 2 lbs Red Potatoes, skin on
- ½ cup Mayonnaise
- ½ cup plain Greek Yogurt or Sour Cream
- ¼ cup Parmesan Cheese, grated
- 1 tsp Yellow Mustard
- 1 clove Garlic, minced
- ¼ cup Minced or Grated Sweet Onion
- ¼ cup Minced or Grated Carrots
- 2 tbsp. Chopped Italian Parsley
- Salt + Pepper, to taste
Instructions
- TO STEAM THE POTATOES: simply cut them in similar size pieces (or leave whole if you’d like) and use your stovetop steamer (I use a metal apparatus you place in a pot with water). Fill a large pot just below the bottom of the steamer with water (or even better, chicken stock!). Bring to a boil and steam your Potatoes for 15-20 minutes, or until they pierce easily with a knife.
- TO BAKE THE POTATOES: place them in a buttered 15 x 10 inch baking pan. Poke a few holes in the skin with a fork. Bake uncovered, at 425 for 35 minutes, or until tender.
- AFTER POTATOES ARE COOKED: place them in a large bowl and mash them up a bit. Then set them aside to cool. Either on the counter top or in the refrigerator.
- TO MAKE THE POTATO SALAD: once cooled, add the mayonnaise, Greek yogurt, parmesan, mustard, garlic, onion and carrots to the bowl with the potatoes and mix well until everything is combined. Add salt and pepper, to taste, and then finish with the Italian parsley. Serve immediately.
NOTES ON THIS RECIPE:
- While I love the texture of skin on for red or Yukon Gold Potatoes, if you’re going to use russet I’d go ahead and take the skin off. You can certainly take the skin off the red or Yukon if you’d like… totally up to you.
- Using both mayonnaise and Greek Yogurt (or sour cream) gives a tangy factor to this recipe. If you prefer to use all mayo or all Greek Yogurt, that’s totally up to you. But I highly recommend trying it half and half.
- I like to bake or steam my potatoes rather than boiling them when making potato salad. In my opinion, when you boil them they turn out a little more watery and change the consistency that I prefer for this dish.
- This is my base recipe. However, a few add-in / substitute items I’ll often include (depending on my mood) include celery, fresh dill, green onions, chopped bacon, hard-boiled eggs, minced dill pickle, sweet relish, or a dash of paprika. Oh, and don’t think I’m crazy… but this tastes seriously great by adding a tablespoon or two of your favorite bbq sauce into the mix.
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