This Red Skin Potato Salad is a great way to mix things up. With capers, parsley, and a tangy yogurt-mayo dressing, this flavor-packed recipe is anything but traditional.
There are a lot of things that inspire me.
Long walks outside in complete silence.
Reading a good non-fiction book.
And the changing of seasons.
Oh, yes, the coming of Spring makes my heart sing and brings with it inspiration on so many levels.
I love being outdoors this time of year and enjoying the way everything comes alive.
I also can’t wait to get in the kitchen. Spring food is just plain fun.
It is the perfect time of year to shake up traditional recipes for new fresh flavors.
One of my favorite things to do is swap out a few ingredients in traditional favorites and create something entirely new.
And you know what? It doesn’t have to be complicated!
In today’s Red Skin Potato Salad recipe, I’ve added Reese Capers, lemon and parsley to create a bold new flavor that is perfect for spring. It isn’t your traditional potato salad recipe, and that is what makes it fun!
Reese Specialty Foods products are such a great staple to keep in your pantry. They have been America’s most trusted name in gourmet specialty ingredients for almost a century.
With a product line that includes artichokes, hearts of palm, capers, and horseradish, they make it easy to mix things up in the kitchen.
Trying something different doesn’t have to be complex when you have these delicious and versatile ingredients on hand. I love that all of them are Non-GMO project verified! They are also vegan and vegetarian-friendly.
Give Reese Artichokes, Hearts of Palm, Capers, and Horseradish a try! You can download the Ibotta app to earn rebates on Reese products.
Frequently Asked Questions About Making Red Skin Potato Salad:
Yes, red skin potatoes are ideal for use in potato salad. They are a waxy potato that is small and round with a thin edible skin.
Red skin potatoes will last approximately three weeks when stored in the pantry.
- How do you make potato salad with red potatoes?
You can make Red Skin Potato Salad in the same way you would make potato salad with russet potatoes. You can either boil or steam the potatoes and proceed as usual.
The cooking time for red potatoes will depend on the size of the potatoes you are cooking. Small red skin potatoes that have been halved will take about 15 minutes to cook through when boiled. You know they are done when they are fork-tender.
Absolutely! This is one reason why I love using red potatoes in potato salad.
Red Skin Potato Salad with Capers
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise preferably homemade
- 1/2 red onion finely chopped
- 1 lemon juice and zest
- 1 tablespoon apple cider vinegar
- 1 tablespoon grainy mustard
- 1/4 teaspoon red pepper flakes
- Salt and Pepper to taste
- 20 ounces baby red potatoes scrubbed and halved
- 4 scallions chopped
- 1/4 cup capers
- 1/4 cup parsley chopped (or marjoram)
- In a small bowl, whisk together yogurt, mayonnaise, onion, lemon juice, lemon zest, apple cider vinegar, mustard and red pepper flakes. Salt and pepper to taste.
- Bring a large pot of salted water to a boil. Add potatoes and cook for 12 to 15 minutes, until tender. Drain.
- Transfer potatoes to a large bowl. Add scallions, capers, and parsley.
- Toss with yogurt mixture. Serve chilled or at room temperature.
Looking for more ways to make Red Skin Potato Salad? Try these variations!
- Artichoke Pesto Potato Salad: Omit the capers, dressing, and parsley and instead add one can of Reese artichokes, 8 ounces steamed green beans and 1/2 cup prepared pesto.
- Make Roasted Red Potato Salad by posting the potatoes for 35 to 40 minutes at 400 degrees.
- Make it a meal by adding 8 ounces of cooked bacon or cooked shredded chicken.
- If you don't have plain yogurt, sour cream makes a great substitute. Alternatively, you can also use mayonnaise.