Potato Salad Recipe:
My favorite!

This is my all-time favorite potato salad recipe. Since it has no mayonnaise, it can be safely taken on picnics. (You'll want to keep it cold in a cooler, though. It tastes great chilled.)

potato salad recipe

It doesn't seem like summer to me until I have made the first batch of potato salad. Once when I was living in the Arctic and had no access to fresh potatoes, I tried making potato salad from instant potato flakes! (I don't recommend this!)

Small new potatoes make the best potato salad, but other potatoes will work in a pinch.

Check that you have these staples at home

  • in the cupboard

    • dried dill
    • olive oil
    • red wine vinegar
    • garlic
    • pepper

    Buy these fresh ingredients

    • red new potatoes (14)
    • green onions
    • red onion
    • fresh parsley
    • red bell pepper

    Get out your equipment

    • Essential

      • a pot or large saucepan
      • a vegetable brush
      • a cutting board and sharp knife
      • a large bowl
      • measuring cups and spoons
      • a small bowl
      • a mixing spoon

    • Nice to have but not necessary

      • a vegetable brush
      • a whisk (if not, use a fork)
      • a garlic press (if not, mince the garlic with a sharp knife)

      The recipe

      14 small new red potatoes

      6 Tbsp/90 mL chopped green onions

      4 Tbsp/60 mL finely chopped red onion

      3 Tbsp/45 mL chopped fresh parsley

      2 tsp/10 mL dried dill

      1 large red bell pepper, seeded and chopped

      3/4 cup/175 mL olive oil

      1/3 cup/75 mL red wine vinegar

      1 clove garlic, pressed

      pepper, to taste

      Scrub the potatoes.
      Boil until just tender.
      Drain. Cut into halves.
      Transfer to a large bowl. Cool for 5 minutes.
      Add the green onion, red onion, parsley, dill and red pepper to the bowl.
      Mix gently.

      In a small bowl, combine the olive oil, red wine vinegar, garlic and pepper.
      Pour enough of this dressing over the potato mixture to coat the potatoes lightly.
      Toss gently until all of the ingredients are coated.
      Chill completely and keep cold.


      • Use any small new potatoes in place of red potatoes. Or use any potatoes.

      • Use any sweet onion in place of the red onion.

      • Use 2 Tbsp/10 mL fresh dill instead of dried.

      • Use 3 tsp/15 mL dried parsley instead of fresh.

      • Use green bell pepper instead of red.

      • Use white vinegar, cider vinegar or your favourite vinegar in place of the red wine vinegar.

      Ideas for making this recipe your own

      • What other vegetables can you add to this potato salad recipe? How about fresh peas? Minced carrots? Use your imagination!

      • Peel the new potatoes or not, as you choose.


      • If you are using older potatoes with thick skins, you'll probably want to peel them. It's easiest to do this after they are cooked. Boil them with their skins on, drain them and set them aside until they are cool enough to handle. Use a paring knife to remove the skins.

      • Store garlic at room temperature, away from direct sunlight. A special garlic keeper works well.

      • You may or may not use all of the dressing. Use just enough to coat the potatoes lightly, but not enough to make them soggy. If you have extra dressing, refrigerate it and save it for another day.

      Menu suggestion

      Serve this dish with

      • barbecued steak

      • corn on the cob

      If you enjoy this potato salad recipe, you may also like these other salad recipes: