Garlicky Herb Red Potato Salad is ridiculously easy to make and bursting with flavor. Tossed in a vibrant herb dressing made with olive oil, a splash of vinegar, and plenty of garlic, every bite is fresh, tangy, and satisfying. This is the kind of Red Potato Salad recipe that works for both weeknight dinners and summer cookouts, delivering a dish that feels comforting yet light.
Made with tender, creamy potatoes and a medley of herbs, this version of potato salad with red potatoes brings something a little extra to the table. Whether you call it red skin potato salad or simply your new go-to favorite, it’s the perfect side dish to share with family and friends. For a full meal, pair it with Barbacoa Tacos and let the smoky beef mingle with the fresh, garlicky potatoes.
- What Makes This Recipe Work
- What Goes Into Red Potato Salad
- How To Make Red Potato Salad
- Recipe FAQ’s
- Garlicky Herb Red Potato Salad Recipe
What Makes This Recipe Work
This Red Potato Salad is the perfect balance of creamy, tangy, and fresh. The garlic and herb dressing clings beautifully to tender red potatoes, making each bite flavorful without feeling heavy. It’s a simple yet impressive side that works just as well for backyard barbecues as it does on your weeknight table.
Unlike traditional versions, this red skin potato salad skips the mayo and shines with olive oil, vinegar, and fresh herbs for a lighter, brighter twist. That’s what makes this Red Potato Salad recipe so versatile. You can pair it with grilled meats, summer spreads, or holiday roasts, and it never feels out of place. It’s proof that a humble potato salad with red potatoes can be both classic and fresh at the same time.
What Goes Into Red Potato Salad
This Red Potato Salad recipe comes together with just a handful of fresh, flavorful ingredients. Simple pantry staples like olive oil, garlic, and vinegar combine with tender baby red potatoes and fragrant herbs to create a side dish that feels both rustic and refreshing.
- Baby Red Potatoes: The star of this potato salad with red potatoes, their creamy texture and thin skins make them perfect for cooking without peeling.
- Olive Oil: Adds richness to the dressing while keeping the salad light and smooth compared to mayo-based versions.
- Fresh Herbs: A mix of parsley, thyme, and rosemary brings garden-fresh flavor that pairs beautifully with the earthy potatoes.
- Garlic: Minced garlic gives the dressing its bold kick and balances the tang of vinegar with savory depth.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Red Potato Salad
- Boil the Potatoes: Place the baby red potatoes in a large pot of salted water and bring to a boil. Reduce the heat to medium and simmer until fork tender, about 10–12 minutes.
- Drain and Cool: Drain the potatoes in a colander and rinse under cold running water. Spread them on a baking sheet and let cool completely for about 10 minutes.
- Make the Dressing: In a bowl, whisk olive oil, vinegar, garlic, salt, pepper, parsley, thyme, and rosemary until combined.
- Add the Potatoes: Transfer the cooled potatoes to a large serving bowl. Pour the prepared dressing evenly over the top.
- Toss and Taste: Toss the potatoes until coated. Adjust seasoning if needed.
- Serve and Enjoy: Present the Red Potato Salad immediately or refrigerate until ready to serve.
This Red Potato Salad recipe pairs beautifully with hearty comfort foods, making it a versatile side dish for all seasons. Try it alongside a warm bowl of Creamy Roasted Tomato Basil Soup , where the freshness of the potatoes and herbs adds a crisp contrast to the rich, velvety tomato base. For something a little more indulgent, serve it with Bacon Cheddar Biscuits . The cheesy, buttery flavors make a perfect match for the salad’s garlic and herb kick.
If you’re after a meat pairing, Greek Lamb Souvlaki with Garlic Yogurt Dip is a standout choice. The smoky, savory lamb wrapped in pita and dipped in creamy yogurt pairs beautifully with the bright, tangy notes of this potato salad with red potatoes, turning a simple meal into something truly memorable. Or go for a sweet-and-tangy twist and serve it with my Sweet and Sour Chicken — the flavors balance each other perfectly for an irresistible combo.
Yes, the skins on red potatoes are thin and tender, so they add texture and extra nutrients. Leaving the skins on makes for a more rustic and authentic red skin potato salad.
A simple olive oil and vinegar base with garlic and herbs works beautifully for potato salad with red potatoes. It keeps the salad light while enhancing the natural creaminess of the potatoes.
It can be enjoyed either way. Some prefer this potato salad with red potatoes slightly warm after tossing with the dressing, while others like it chilled for a refreshing summer side.
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IngredientsUSMetric1x2x3x
- ▢ 3 pounds baby red potatoes scrubbed, washed and quartered
- ▢ 1/3 cup olive oil
- ▢ 1 tablespoon white vinegar
- ▢ 4 cloves garlic minced
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon ground pepper
- ▢ 1/3 cup fresh flat leaf parsley finely chopped
- ▢ 1 1/2 teaspoons fresh thyme finely chopped
- ▢ 1 teaspoon fresh rosemary leaves finely chopped
Instructions
- Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes).
- Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes).
- While potatoes are cooling, mix together olive oil, vinegar, garlic, salt, pepper, parsley, thyme and rosemary.
- When potatoes have cooled to the touch, transfer to a serving bowl. Pour dressing over top and gently toss through to evenly coat. Taste test and adjust salt, pepper or herbs if desired, to suit your taste. Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Garlicky Herb Red Potato Salad
Ingredients
- 3 pounds baby red potatoes scrubbed, washed and quartered
- 1/3 cup olive oil
- 1 tablespoon white vinegar
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/3 cup fresh flat leaf parsley finely chopped
- 1 1/2 teaspoons fresh thyme finely chopped
- 1 teaspoon fresh rosemary leaves finely chopped
Instructions
- Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes).
- Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes).
- While potatoes are cooling, mix together olive oil, vinegar, garlic, salt, pepper, parsley, thyme and rosemary.
- When potatoes have cooled to the touch, transfer to a serving bowl. Pour dressing over top and gently toss through to evenly coat. Taste test and adjust salt, pepper or herbs if desired, to suit your taste. Serve!
