This red potato salad recipe is one of the best side items for summer time barbecues.
Believe it or not, Paula Deen got on board with lightening up some summer classics like potato salad. Adapted from her original recipe here, I am a huge fan of this one! Using healthy extra virgin olive oil instead of the mayo base that is more common in this barbecue side item, I love how light this potato salad option is for summer. My husband says the green onions in this red potato recipe are what make all the difference. So besides neither of my daughters touching potato products, every other person we have ever served this to has requested the recipe!
It is sure to become a staple on your summer time rotation too.
4 cups red potatoes, cut into 1" cubed pieces
1/2 green bell pepper, finely diced
1/4 red onion, finely diced
3 green onions, finely sliced
1 tsp dijon mustard
1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon real mayonnaise
salt and fresh cracked pepper, to taste
1. Fill large pot with cold water, diced potatoes, and salt (enough to make the water taste salty). Bring to a boil and cook until potatoes are desired softness (about 15 minutes). Drain well and let cool.
2. While the potatoes are cooking, combine dijon mustard, olive oil, vinegar, and mayonnaise. Mix with diced pepper, red onion, and green onions. Set aside.
3. Once the potatoes are cool, combine with other ingredients. Mix well. Add additional salt and fresh cracked pepper to taste. Toss gently, and refrigerate until ready to serve.