Creamy Red Potato Salad (Print)
Tender red potatoes with crisp vegetables in creamy tangy dressing, ideal for picnics and barbecues.
# Ingredient List:
→ Potatoes
01 - 2 lbs red potatoes, scrubbed and cut into 1-inch cubes
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Vegetables & Herbs
08 - 3 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh chives, chopped
12 - 2 hard-boiled eggs, peeled and chopped
# How-To Steps:
01 - Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10–12 minutes until fork-tender.
02 - Drain potatoes thoroughly and spread on a baking sheet to cool for 10 minutes.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the bowl. Gently toss to coat all ingredients evenly with dressing.
05 - Fold in chopped hard-boiled eggs. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld together before serving.
07 - Garnish with additional fresh herbs if desired and serve chilled.
# Expert Suggestions:
01 -
- The creamy tangy dressing clings perfectly to tender red potato pieces that hold their shape
- It actually tastes better after sitting in the fridge making it ideal for prep ahead gatherings
02 -
- Hot potatoes will make your dressing separate and turn watery so patience during cooling is essential
- The salad needs at least one hour in the refrigerator but tastes even better the next day
03 -
- Cut potatoes into uniform pieces so they cook at the same rate
- Taste and adjust seasoning after chilling because cold food needs more salt