Easy Creamy Red Potato Salad
Get ready for the ultimate summer side dish with this mouthwatering Easy Creamy Red Potato Salad. It’s the perfect blend of tender red potatoes, zesty dill, and a creamy dressing. Backyard barbecues and summertime picnics are the perfect events to prepare this delicious summer salad. This refreshing salad will complement anything you throw on the grill and can be made ahead of time.
INGREDIENTS YOU’LL NEED:
- 2½ Pounds Red Potatoes (diced into 1-inch pieces): Waxy potatoes that hold their shape well when cooked, providing a creamy texture and mild flavor to the salad.
- 4 Eggs (hard-boiled, peeled, chopped): Adds protein and richness to the salad, providing texture and a savory element.
- ½ Red Onion (chopped): Adds a mild, sweet bite and color contrast to the salad.
- 2 Ribs Celery (diced): Provides a crisp texture and fresh, vegetal flavor to balance the creaminess of the dressing.
- ½ Cup Dill Pickles (chopped): Adds tanginess and crunch to the salad, complementing the creamy dressing.
- ½ Cup Mayonnaise: Creamy base that binds the ingredients together and adds richness.
- ½ Cup Sour Cream: Adds tanginess and creaminess to the dressing, enhancing the overall flavor profile.
- 1 Tbsp Dijon Mustard: Provides a tangy flavor and helps emulsify the dressing.
- 1 Tbsp Vinegar: Adds a subtle tanginess and balances the flavors of the salad.
- 1 Tsp Kosher Salt: Enhances the flavors of the ingredients and seasons the salad.
- ¼ Tsp Black Pepper: Adds a subtle heat and balances the flavors of the salad.
- 1 Tbsp Dried Dill or (2 Tbsp Fresh Dill): Adds a fresh, herbal flavor that complements the creamy dressing and adds brightness to the salad.
HOW TO MAKE EASY CREAMY RED POTATO SALAD?
Time needed: 1 hour
- Prepare the Red Potatoes:
Add the diced red potatoes to a large pot. Fill enough cold water to cover them by 2 inches. Add one teaspoon of salt to the water. Bring to boil until the potatoes are fork-tender for about 15 minutes. Drain and cool the potatoes to room temperature.
- Prepare the Dressing:
Whisk together the sour cream, mayonnaise, Dijon mustard, vinegar, salt, and pepper. - Combine Dressing and Potatoes:
In another large bowl combine the boiled potatoes, hard-boiled eggs, red onion, celery, pickles, and dill. Add the dressing and toss everything together. - Serve and Enjoy:
Taste to make sure there is enough salt and pepper. Adjust the seasoning if necessary.
Refrigerate in an airtight container for at least one hour to marinate the flavors together before serving.
FAQ – FREQUENTLY ASKED QUESTIONS?
You can peel them but it’s not necessary if you’re using a waxier potato like red potatoes or Yukon gold.
I prefer cutting the potatoes before simmering because they will cook faster and also absorb the salt from the salted water.
Fresh dill and parsley are preferred for this recipe, but if you don’t have them you can substitute a teaspoon of dried dill and parsley. You can substitute Greek yogurt instead of sour cream or even regular plain yogurt may be used in its place. Also, you can substitute yellow mustard for Dijon Mustard.
WHAT IS SERVED WITH CREAMY RED POTATO SALAD?
Creamy red-skin potato salad is often served at BBQs, picnics, and family gatherings alongside grilled meats like burgers, hot dogs, sausages, and barbecue chicken. It pairs well with smoked or grilled ribs, pulled pork sandwiches, and even grilled fish or seafood, offering a variety of flavors for everyone to enjoy. Vegetarian options such as grilled vegetable skewers or portobello mushrooms also make delicious additions to the meal, ensuring there’s something satisfying for all tastes at these gatherings.
HOW DO YOU STORE LEFTOVER reD pOTATO SALAD FOR LATER?
To store leftover red potato salad, let it cool to room temperature first. Then, put it in an airtight container to keep it fresh in the fridge for up to 3-4 days. When you’re ready to eat it again, just give it a good stir to mix the flavors. If it seems a bit dry, add a little more dressing to perk it up. Make sure you don’t leave the salad out for more than 2 hours to keep it safe and tasty.
hOW FAR IN ADVANCE CAN POTATO SALAD BE MADE?
Potato salad can be made up to 1-2 days ahead of time for optimal flavor. This allows the flavors to blend nicely together. Store it in the fridge in a sealed container until you’re ready to enjoy it. Give it a gentle stir before serving to make sure the dressing is evenly distributed. It’s a convenient dish to prepare ahead, perfect for ensuring you have a delicious side ready for your meal or gathering.
CAN POTATO SALAD BE FROZEN FOR LATER CONSUMPTION?
Potato salad doesn’t freeze well because it can become mushy and lose its texture when thawed. The mayonnaise and other creamy ingredients may separate and become watery, affecting its taste and consistency. It’s better to enjoy potato salad fresh or store it in the fridge for up to 3-4 days. If you need to prepare ahead, making it a day or two in advance and keeping it tightly covered in the fridge ensures it stays flavorful and maintains its quality.
LOOKING FOR MORE SIDE DISH OPTIONS? TRY THESE!
Easy Broccoli Salad: This dish is a harmonious blend of vibrant, crisp broccoli florets, crispy bacon bits, and a medley of complementary ingredients, all dressed in a creamy, tangy dressing.
Twice Baked Mashed Potato Casserole: This recipe has been a staple at our house for years! It’s perfect when you are making a Prime Rib for the holidays, or just want something sinful with your favorite Barbecue Pork Chop Steaks.
Garlic Parmesan Brussels Sprouts: They’re tender on the inside, crispy on the outside, and exploding with flavor! Think you don’t like Brussels sprouts? One bite could change the mind of even the strongest of Brussels sprouts haters.
Easy Creamy Red Potato Salad
Ingredients
- 2½ Pounds Red Potatoes (diced into 1-inch pieces)
- 4 Eggs (hard-boiled, peeled, chopped)
- ½ Red Onion (chopped)
- 2 Ribs Celery (diced)
- ½ Cup Dill Pickles (chopped)
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- 1 Tbsp Dijon Mustard
- 1 Tbsp Vinegar
- 1 Tsp Kosher Salt
- ¼ Tsp Black Pepper
- 1 Tbsp Dried Dill or (2 Tbsp Fresh Dill)
Instructions
- Add the diced red potatoes to a large pot, Add enough cold water to cover them by 2 inches. Add 1 teaspoon salt to the water. Bring to boil until the potatoes are fork tender about 15 minutes.
- Drain and cool the potatoes to room temperature.
Prepare the Dressing
- Whisk together the sour cream, mayonnaise, dijon mustard, vinegar, salt, and pepper.
- In another large bowl combine the boiled potatoes, hard-boiled eggs, red onion, celery, pickles, and dill. Add the dressing and toss everything together.
- Taste to make sure there is enough salt and pepper. Adjust the seasoning if necessary.
- Refrigerate in an airtight container for at least one hour to marinade all the flavors together.
- Enjoy! This side dish is perfect for any potluck, barbecue, or family dinner.