Description
This classic Red Potato Salad recipe features tender red potatoes tossed in a creamy dressing made from sour cream, mayonnaise, and fresh herbs like dill and parsley. Enhanced with crunchy celery, tangy baby dill pickles, and zesty Dijon mustard and lemon juice, this salad is perfect for picnics, barbecues, or as a flavorful side dish for any meal.
Ingredients
Scale
Potatoes
- 2 1/2 lbs. red potatoes, cut into bite size chunks
Dressing and Mix-ins
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 2 1/2 Tbsp fresh lemon juice
- 1 Tbsp dijon mustard
- 2/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- Salt and black pepper to taste
- 1/2 cup diced celery
- 1/2 cup diced baby dill pickles
Instructions
- Boil Potatoes: Place the red potato chunks in a large pot and cover them with water by about 1 inch. Bring the water to a boil over medium-high heat and season with salt to taste.
- Simmer for Tenderness: Reduce the heat to medium and let the potatoes simmer until they are tender but still firm enough to hold their shape when pierced, about 10 minutes.
- Cool Potatoes: Drain the potatoes and let them cool. To speed up the cooling, transfer the potatoes to an ice water bath for a few minutes and then drain again.
- Prepare Dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, fresh lemon juice, Dijon mustard, chopped green onions, parsley, minced dill, and season the mixture with salt and black pepper to taste.
- Mix Salad: Add the cooled potatoes, diced celery, and baby dill pickles to the bowl with the dressing. Toss everything together gently to evenly coat the potatoes and mix the flavors.
- Serve or Chill: The potato salad can be served immediately or refrigerated in an airtight container for up to 3 days. If the salad thickens while resting, thin it with a little milk or water before serving.
Notes
- Use firm red potatoes as they hold their shape better in the salad.
- For extra tang, add a little more lemon juice or dill pickles.
- If making ahead, let the salad chill for at least an hour to let flavors meld.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Add chopped hard-boiled eggs for a richer salad.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
