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Creamy Red Potato Salad

Creamy Red Potato Salad: The Perfect Summer Side Dish

Creamy Red Potato Salad is a delightful dish that effortlessly elevates your summer gatherings with its rich flavors and creamy texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 6 cups
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds red potatoes Tender and buttery, these create the perfect base for a creamy salad.
  • 1 cup mayonnaise Adds a silky richness; swap with Greek yogurt for a lighter alternative.
  • 1/2 cup sour cream Contributes tang and creaminess; use low-fat for a healthier twist or omit if preferred.
  • 2 tablespoons Dijon mustard Gives a flavorful kick; yellow mustard can substitute for a milder taste.
  • 1 cup celery Provides a fresh crunch; feel free to replace with bell peppers or pickles.
  • 1/2 cup red onion Adds sweet sharpness; consider green onions for a more subtle flavor.
  • 2 tablespoons fresh dill Elevates the dish with bright notes; parsley or chives work well as substitutes.
  • to taste salt Essential for seasoning; adjust according to your taste preferences.
  • to taste pepper Essential for seasoning; adjust according to your taste preferences.
For Serving
  • as needed cooking water Use just the right amount to boil your potatoes until fork-tender.

Equipment

  • Large pot
  • mixing bowl

Method
 

How to Make Creamy Red Potato Salad
  1. Boil the Potatoes: Place red potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until they're fork-tender, then drain and let them cool.
  2. Mix the Dressing: In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Blend until smooth and creamy, creating the perfect base for your salad.
  3. Add the Veggies: Gently fold in chopped celery and red onion into the dressing, ensuring they’re well incorporated for an added crunch and flavor boost.
  4. Incorporate the Potatoes: Carefully fold your cooled potato pieces into the dressing to avoid breaking them apart. This will keep the salad nice and chunky.
  5. Finish with Fresh Dill: Stir in freshly chopped dill and taste your salad. Adjust seasoning if needed to ensure every bite pops with flavor.
  6. Chill and Serve: Cover the bowl and refrigerate the salad for at least one hour. Allowing it to chill lets the flavors meld beautifully before it's ready to be enjoyed.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Optional: Sprinkle with additional dill or fresh herbs before serving for an extra touch of flavor.

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