Creamy Red Potato Salad (Print Page)
Tender red potatoes blended with crisp vegetables in a creamy tangy dressing, ideal for summer gatherings and outdoor meals.
# What You Need:
→ 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
# Directions:
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. Let cool for 10 minutes to prevent dressing from becoming watery.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper in a large mixing bowl until smooth and well combined.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the dressing. Gently toss to coat all ingredients evenly without mashing the potatoes.
05 - Fold in chopped hard-boiled eggs if using. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Garnish with additional fresh herbs before serving if desired.
# Expert Tips:
01 -
- The creamy dressing clings perfectly to those waxy red potato cubes without turning mushy
- You can make it ahead and it actually tastes better after resting in the fridge
02 -
- Never dress warm potatoes or theyll absorb too much dressing and become soggy
- Taste after the resting period since cold food needs more seasoning than you think
03 -
- Use a sharp knife to dice everything uniformly so every bite feels the same
- If making ahead, hold back some herbs to garnish right before serving