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Angled view of a bowl of red potato salad

Crunchy Red Potato Salad

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  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 8-10 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This is not your average Red Potato Salad recipe… it’s so much better! Tender redskin potatoes, crunchy red bell pepper and celery folded into a tangy, but light vinegar dressing, tossed with fresh cilantro and red onion.


  • 2 ½ pounds baby redskin potato, boiled then halved
  • ⅓ cup mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ red onion, sliced thin
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • ½ cup cilantro, roughly chopped


  1. In a large pot, add the potatoes, 1 tablespoon salt and enough water to cover the potatoes. Cover and bring to a boil. Once boiling, remove the lid and cook for 10-12 minutes or until fork tender. Drain and place on a lightly greased sheet pan to dry and cool.
  2. To make the sauce combine mayonnaise, garlic, vinegar, salt and pepper in a small bowl, set aside.
  3. Soak the sliced red onion in ice water for at least 5 minutes then drain.
  4. Toss the salad together in a large bowl. Combine the potatoes, dressing, red onion, bell pepper, celery and cilantro, toss lightly and chill for at least 2 hours or overnight. Add additional salt and pepper to taste and a splash of white vinegar to add some tanginess if desired.


  • Serving Size: 1 Serving
  • Calories: 175
  • Sugar: 3.2 g
  • Sodium: 247.4 mg
  • Fat: 7.1 g
  • Carbohydrates: 25.3 g
  • Fiber: 4.4 g
  • Protein: 3 g
  • Cholesterol: 3.8 mg