Red Potato Salad
This creamy Red Potato Salad is made with tender red potatoes, hard-boiled eggs, crunchy celery, fresh dill, and a tangy sour cream dressing. It's an easy make-ahead side dish that's perfect for BBQs, picnics, potlucks, and family gatherings.
Ingredients
- 3 pounds red potatoes cut into large bite-sized pieces
- 1 cup sour cream
- ½ cup mayonnaise
- 3 Tablespoons chopped fresh dill weed see notes for using dried
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon kosher salt plus more for taste
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper plus more for taste
- 4 large hard-boiled eggs chopped
- ⅔ cup chopped celery (about 3 pieces)
- ¼ cup sliced green onions (2 green onions)
- ¼ cup chopped dill pickle or dill pickle relish
Instructions
- Add the potatoes to a large pot and cover with cold water. Bring to a boil, then add 1 Tablespoon of kosher salt to the water. Cook, uncovered, until the potatoes are fork-tender, about 10 minutes. Drain and allow to cool.3 pounds red potatoes
- While the potatoes are cooling, prepare the dressing. In a small bowl, whisk sour cream, mayonnaise, Dijon mustard, vinegar, dill weed, salt, garlic powder, and pepper until smooth. Set aside or refrigerate until ready to use.1 cup sour cream, ½ cup mayonnaise, 3 Tablespoons chopped fresh dill weed, 2 teaspoons Dijon mustard, 1 teaspoon white vinegar, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Add the cooled potatoes, eggs, celery, green onions, and dill pickle to a large mixing or serving bowl. Toss to combine.4 large hard-boiled eggs, ⅔ cup chopped celery, ¼ cup sliced green onions, ¼ cup chopped dill pickle or dill pickle relish
- Pour the dressing over the potato salad and toss to combine. Cover and refrigerate for at least 3 hours.
Notes
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a few hours as the dressing has time to soak into the potatoes, making it a great make-ahead side dish. Give it a gentle stir before serving. If it seems a little dry after refrigeration, stir in a spoonful of sour cream or mayonnaise to freshen it up.Food Safety
Because this recipe contains hard-boiled eggs, sour cream, and mayonnaise, it should not sit at room temperature for more than:2 hours under normal conditions.
1 hour if the outdoor temperature is 90°F (32°C) or higher, such as at a summer picnic or BBQ.
If the potato salad has been left out longer than these time limits, it should be discarded.
Notes
When cutting the potatoes into chunks, I recommend cutting them into pieces no smaller than 1 inch. If the potatoes are cut smaller than this, they tend to break apart when combining the ingredients, resulting in a mushy potato salad. Starting with cold water and cutting the potatoes before cooking helps ensure even, consistent cooking. It took about 13 minutes for my pot to come to a boil. Reduce the heat and keep the pot uncovered to prevent it from boiling over. I wait to salt the water until it is boiling to avoid damaging the bottom of cookware. Because potatoes require quite a bit of salt for seasoning, I recommend tasting and salting the potato salad after it has been refrigerated for at least 3 hours. Tried this recipe?Let us know how it was!
