Farmer’s Red Potato Salad Recipe
The ultimate summer salad is a Farmer’s Red Potato Salad Recipe with fresh, garden vegetables and a creamy balsamic dressing – for any party.
Friends, a few years back I went to the heart of rural America, to visit Black Gold Farms for a farm tour! This Farmer’s Red Potato Salad Recipe was inspired from that visit, so here’s a basic recipe that goes with any meal. You can make this one day ahead, too, which is great!
Farmer’s Red Potato Salad Recipe
Who loves a good potato salad? If you raise your hand, we can be friends! So if you love potato salad, this recipe has a creamy baslamic dressing with lots of herbs, and delicious, perfect soft boiled eggs. It just screams “summer” and “picnics!”
And what are the best potatoes for potato salad? Red skin potatoes (yes, leave the skins on)!
Set out the ingredients for a delicious Farmer’s Potato Salad
All you need are these ingredients for the best Farmer’s Red Potato Salad Recipe!
- Black Gold Farms Red Potatoes
- Fresh Corn
- Green beans
- Radish
- Heirloom tomatoes (or grape)
- Kalamta olives
- Hard cooked eggs (or follow this perfect soft boiled eggs recipe)
- Dill & basil (and parsley if desired)
- Balsamic dressing
The balsamic dressing:
- Olive oil
- Balsamic vinegar (we love Trader Joe’s White Balsamic Vinegar)
- Dijon mustard
- Salt and pepper to taste
How to make Farmer’s Red Potato Salad
- In a medium size pan, boil water for the potatoes. Once the water comes to boil, add the potatoes until the potatoes are soft (fork tender), and drain. Set aside!
- At the same time, in a smaller pan, boil water for the green beans. When the water comes to a boil, add the green beans and boil.
- Use a collander and hold under cold water under the sink until green beans are cooler or immediately put into ice water.
- Boil the eggs and cool. Peel and quarter right before serving.
- Chop the other ingredients, including the fresh herbs. Leave some fresh leaves out to garnish the salad.
Make the balsamic salad dressing:
- While the potatoes are boiling, in a small bowl, whisk together the salad dressing of olive oil, balsamic vinegar, mustard and salt and pepper.
- Add the dressing to the cooled potatoes and marinate the day before (for better flavor), or the day of.
- Leave a few tablespoons of dressing to drizzle over the top before serving.
- Right before serving, add all of the ingredients to the already marinated potatoes.
- Toss together and serve, drizzling the last amount of dressing over the salad.
- Garnish with fresh herbs and serve!
Red potato salad
The red skin potato salad recipe I’m sharing today tastes even better now that I’ve visited the farms. At Black Gold Farms, we met the Halverson family, learning more how Hallie Halverson planted his first crop of potatoes on the home farm near Forest River, N.D., in 1928. Not only did we walk through the potato fields, we enjoyed a farm-cooked meal with the farmers.
These farms not only sustain themselves and the land they cultivate, but they help feed the world!
What are the best potatoes for potato salad?
We learned about fresh grown white chippers, golds, fingerlings, sweet potatoes, and reds. Red, of course, are the best potatoes for potato salad! :) Learning where our food comes from makes food taste better and there’s nothing quite like taking an agriculture experience with a farm tour.
Farmer’s Red Potato Salad Recipe
Potato salad is so versitile, but this recipe, with a creamy balsamic dressing and fresh corn on the cob and garden tomatoes, is my all time favorite!
Why do we love this salad? Make it ahead, and the longer it sits, the better the flavor sets into the potatoes and veggies!
Tips and substitutions:
Serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled.
Add a can of black beans or any other farm/garden veggies. There are so many options!
Try mixing and matching a few recipes together, and just use up what you have in my fridge!
The balsamic dressing is out of this world! Use white or dark balsamic vinegar.
Mix up the herbs – what are your favorites?
If you’re not an olive lover, leave them out. But you love artichokes? YUM! Or, even add sun dried tomatoes if you don’t have fresh.
Prepare the potatoes a day or two in advance (do not over cook them, and leave the red skins on) and let them marinate in the sauce!
Soft boil the eggs, allow to cool, and store in the fridge until you’re ready to assemble the salad.
Enjoy the perfect summer potluck or party potato salad!
More Potato Salad Recipes:
Roasted Potato Salad with Bacon Dressing from Foodie Crush
Best Potato Salad Recipe for Picnics
Ingredients
- 2 ½ pounds Black Gold Farms Red Potatoes, cut into 1″ chunks
- 2 cups fresh corn kernels, about 4 ears
- 1 cup green beans, blanched and cut into bite-size pieces
- 1 cup radishes, thinly sliced
- 1 cup small heirloom tomatoes or grape tomatoes, cut in small pieces
- 1 cup pitted kalamata olives, cut in half
- 4-5 hard cooked eggs, quartered
- 2 tablespoons each chopped fresh tarragon, basil, and dill
Balsamic dressing:
- 1 cup olive oil
- ½ cup balsamic vinegar, Trader Joe’s White Balsamic Vinegar is excellent!
- 1 tablespoon whole-grain Dijon mustard
- Salt and pepper to taste
Instructions
- Boil water in a medium size pan for the potatoes. Once the water comes to boil, add the potatoes until the potatoes are soft (fork tender), 8 minutes or so. Drain; set aside.
- While the potatoes are boiling, in a small bowl, whisk together the salad dressing of olive oil, balsamic vinegar, mustard and salt and pepper. Add the dressing to the cooled potatoes and marinate the day before (for better flavor), or the day of. Leave a few tablespoons of dressing to drizzle over the top before serving.
- At the same time, in a smaller pan, boil water for the green beans. When the water comes to a boil, add the green beans for 2 minutes. Use a collander and hold under cold water under the sink until green beans are cooler or immediately put into ice water.
- Boil the 4 eggs and cool. Peel and quarter right before serving.
- Chop the other ingredients, including the fresh herbs. Leave some fresh leaves out to garnish the salad with.
- Right before serving, add all of the ingredients to the already marinated potatoes. Toss together and serve, drizzling the last 2 Tb. of dressing over the salad.
- Garnish with fresh herbs.
Notes
This post was sponsored by Black Gold Farms. As always, all opinions are my own.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I’ve been following you on Twitter for years :).
This looks delicious! Super yum! We grow potatoes on our rooftop and it’s always the most exciting to dig them up!
Followed you on Pinterest!
Followed both on Twitter and Facebook. This would be so fun!
AHHHHH!!!!! If this giveaway was based on how many times we entered, I’d stay glued to the computer so I could MAKE SURE I’d have the most entries!! Ha! For a couple of reasons:
1) It’s a joke in our family that I’M the meat & potatoes person; I’ll choose potatoes over a rice or pasta every time. My go-to recipe for an easy side dish EVERYONE likes is to dice red potatoes into large chunks, drizzle in olive oil, and toss with cracked pepper and kosher salt. I’m usually baking something else (and don’t have a double oven), so I adjust cooktime based on whether the main dish is 350-425.
2) I love the STORY of the things I enjoy; hearing from the farmers and spending time with them would be interesting and an unexpected adventure for me.
3) My favorite potato salad is the one in my ragged Better Homes & Gardens cookbook; it’s consistent and delicious.
4) This kind of trip with YOU? Well, I can hardly bear the thought of winning because that would be icing on an already-yummy cake :).
I follow you on Pinterest as aimeep and on Instagram as menusandmealsformoms. Thanks for hosting a really awesome giveaway!
(ooohhh and entered the comp in all the ways, apart from instagram :-))
I love my grandmother’s simple potato salad: potatoes, grated hard boiled egg, Dijon mustard, Duke’s Mayo and a smidgen of finely chopped onion. So simple and so good!
I follow you and Better with Reds on Twitter as menusmeals4moms and on FaceBook as Aimee Roberts Porter:)
Ohhhhh love love love me some spuds!!
Your recipe looks fab Sandy!!
My fav way to use red potatoes in a salad: in a dressing made with half sour cream and half mayonnaise, topped with crispy bacon and chives.
What a fun giveaway to kick off the summer season! Beautiful salad, Sandy–
in my grandma’s famous german potato salad recipe
What a great giveaway! I really love using red potatoes in salad with some greek yogurt and curry powder. Totally delicious.
I usually prepare roasted red potatoes for dinner at least once per week, and so I love throwing the leftovers onto a green salad for lunch the next day to “beef” it up. I especially love to eat it with Annie’s honey mustard dressing- something about the flavor combo is so delicious!
I am definitely Pinning this salad- looks awesome!
Oh oh oh oh oh! Me Me Me Me Me! Please please please please! Pick Me pick me pick me!
(if you can picture Arnold Horshack from Welcome Back Kotter, that is what I am doing right now).
:o)
This looks drool-worthy!
The Pioneer Woman has an awesome recipe for a smashed red potato–I can’t remember the name of it but it’s SO good. First you boil them until fork-tender then you smash them individually on a baking sheet, add butter and fresh seasoning then pop them into the oven to crisp. Truly outstanding!
I adore using red potatoes in a German potato salad!
I love to use red potatoes in Loaded Baked Potato Salad!
Ooooo, look at all the yummies in that potato salad, I love it!!! Can’t wait to see who will join you on your trip with Black Gold Farms, yay!! Have a great long weekend, Sandy. xo
I love making a warm, German style potato salad with reds!
Sandy, that potato salad looks amazing for anyone’s Memorial Day weekend spread! Thanks for sharing.
My mom is the potato salad afficianado in our family. She makes a very simple, but classis Southern potato salad with mayo, mustard, and pickle relish! Can’t tell you how many times she has been asked to make it! It’s a family favorite.
Would love to meet you (and win this giveaway)! Yay!
I am a carb freak , so I like potatoes anyway !!
Pingback: Six Awesome Recipes using Red Potatoes {farm trip giveaway!}
simple! just potatoes, olive oil and basalmic….maybe some chopped herbs.
Ooo I love visiting farms–just followed “Better with Reds” on both TW and FB!
I like to make Provincial Style Potato Salad with rosemary and capers.