Description
This Creamy Red Potato Salad combines tender red potatoes with a rich, tangy dressing, crisp celery, pickles, and fresh herbs. It’s a simple, beginner-friendly side dish perfect for BBQs, picnics, and family dinners.
Ingredients
- 2 pounds small red potatoes
- 2 tablespoons white wine vinegar, apple cider vinegar, or dill pickle juice
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 celery stalks, finely chopped
- 1 to 2 medium dill pickles, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- Salt to taste
- Freshly ground black pepper to taste
Instructions
1. Place the red potatoes in a large pot and cover with water about 1½ inches above the potatoes. Add salt to the water and bring to a boil.
2. Reduce heat to a gentle simmer and cook for 15–20 minutes until the potatoes are fork-tender but not mushy.
3. Prepare an ice bath with cold water and ice. Drain the cooked potatoes and transfer them to the ice bath to stop the cooking process.
4. Once cool enough to handle, chop the potatoes into bite-sized pieces and place them in a large mixing bowl.
5. Sprinkle the vinegar or pickle juice over the potatoes and lightly season with salt. Let them sit while preparing the dressing.
6. In a separate bowl, whisk together the mayonnaise, sour cream, and mustard until smooth.
7. Add celery, chopped pickles, parsley, dill, and chives to the potatoes.
8. Pour the dressing over the mixture and gently stir until everything is evenly coated.
9. Taste and adjust seasoning with salt and black pepper as needed.
10. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Notes
If potatoes become too soft, they were likely overcooked. Begin checking for doneness around 12–15 minutes next time.
If the salad feels too thick, add a splash of vinegar or a little extra mayonnaise to loosen the dressing.
If the flavor seems flat, add a pinch of salt, a bit more mustard, or a squeeze of lemon juice.
For efficiency, chop celery, pickles, and herbs while the potatoes cook.
Use potatoes of similar size so they cook evenly.
Store leftovers in an airtight container in the refrigerator for up to 3 days and stir before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg