Red Potato Salad Recipe

5 from 1 vote

This creamy red potato salad is made with tender red skin potatoes, hard-boiled eggs, crunchy celery, fresh dill, and a tangy mayo-sour cream dressing. It’s easy to make ahead and perfect for picnics, BBQs, potlucks, and summer cookouts.

Prep Time10

Cook Time20

Chilling Time1

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

1 mixing bowl
chef's knife
cutting board
measuring spoons
measuring cup
Strainer

Ingredients

3 pounds small red potatoes halved, or larger red potatoes cut into 1-inch pieces
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar divided
1 tablespoon Dijon mustard
1 teaspoon kosher salt plus more for the cooking water
1/2 teaspoon black pepper
2 celery stalks washed, dried, and chopped
1/4 cup finely diced red onion
1/4 cup chopped fresh dill
3 large hard-boiled eggs chopped

Instructions

Place the potatoes in a large pot and cover with cold water. Season the water with salt.
Bring the potatoes to a boil over high heat, then reduce the heat to low. Simmer for 15–20 minutes, or until fork-tender.
Drain the potatoes and immediately drizzle with 1 1/2 tablespoons apple cider vinegar. Let cool to room temperature.
In a medium bowl, whisk together the mayonnaise, sour cream, remaining apple cider vinegar, Dijon mustard, kosher salt, and black pepper.
Add the cooled potatoes, celery, red onion, dill, and hard-boiled eggs to a large bowl.
Pour the dressing over the potato mixture and gently toss until everything is coated.
Cover and refrigerate for at least 1 hour before serving. Serve chilled.

Notes

For best flavor, drizzle the vinegar over the potatoes while they are still warm. Let the potatoes cool before adding the creamy dressing so the dressing stays thick and smooth.
Chill the finished potato salad for at least 1 hour before serving.
Store leftovers in an airtight container in the refrigerator and enjoy within 48 hours for the best texture.
Freezing is not recommended because the creamy dressing can separate and the potatoes can become watery.
If the salad seems dry after chilling, stir in a small spoonful of mayonnaise or sour cream before serving.
Plain Greek yogurt can be used in place of sour cream.
Optional add-ins include chopped pickles, pickle relish, crispy bacon, extra hard-boiled eggs, scallions, chives, parsley, or paprika.

Nutrition