If you are on the lookout for a dish that perfectly captures the essence of comfort food with a fresh, tangy twist, this Classic Red Potato Salad Recipe is your new best friend. It’s a vibrant, creamy, and utterly delicious salad that showcases tender red potatoes tossed in a zesty, flavorful dressing. Whether you’re hosting a summer BBQ or looking to add a crowd-pleasing side to your dinner table, this potato salad delivers nostalgic flavors with a bit of a modern kick. It’s easy to prepare, wonderfully textured, and every bite reminds you why it’s a timeless favorite for so many families.
Ingredients You’ll Need
Don’t underestimate how a few simple, carefully chosen ingredients can come together to make the best Classic Red Potato Salad Recipe. Each ingredient plays a vital role—from the firm yet tender red potatoes providing the hearty base, to the combination of sour cream and mayonnaise creating that luxuriously creamy texture. Plus, the fresh crunch of celery and the punch from dill and mustard bring the salad to life with color, flavor, and aroma.
- 3 pounds red potatoes: Choose firm, evenly sized chunks for consistent cooking and that classic potato salad bite.
- 4 large hard-cooked eggs, chopped: Adds a rich, savory element and extra protein to balance the salad.
- 1 cup low-fat sour cream: Gives the salad creamy tang without heaviness; it’s perfect for that fresh lift.
- ½ cup light mayonnaise: Works alongside sour cream to create a luscious and smooth dressing.
- â…“ celery stalk, chopped: Brings a subtle crispness that contrasts beautifully with soft potatoes.
- 2 green onions, chopped: Provides a mild onion flavor that brightens every bite.
- 1 dill pickle, chopped: Adds a wonderful briny crunch and tang that’s essential to flavor depth.
- 2 teaspoons Dijon mustard: Infuses the dressing with a gentle kick and subtle sharpness.
- 1 teaspoon white vinegar: Helps balance richness with a slightly acidic note.
- 1 dash hot sauce: Just a hint to awaken the palate, optional but highly recommended.
- 1 tablespoon dried dill weed: The herbaceous backbone, offering that classic dill flavor that defines the salad.
- ½ teaspoon garlic powder: Adds savory warmth without overpowering.
- 1 dash onion salt: Enhances the savory flavors subtly.
- Salt and pepper to taste: Crucial for seasoning and bringing all ingredients harmoniously together.
How to Make Classic Red Potato Salad Recipe
Step 1: Prepare Your Ingredients
Before diving into mixing, make sure you have everything ready and on hand. Wash and cut your red potatoes into chunky, bite-sized pieces to ensure their texture holds up well while cooking.
Step 2: Cook the Potatoes
Place the potato chunks in a pot and cover with cold water. Bring them to a boil, then cook until the potatoes are fork-tender but not falling apart, roughly 10 minutes. Drain the potatoes and transfer them to a large bowl to cool. Cooling the potatoes helps the dressing stick better and prevents the salad from becoming mushy.
Step 3: Mix the Dressing
In a separate bowl, combine chopped eggs, low-fat sour cream, light mayonnaise, celery, green onions, dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season the mixture with dill weed, garlic powder, onion salt, salt, and pepper. Stir well until all the ingredients mesh into a creamy, flavorful dressing—this step is where the salad’s character shines through.
Step 4: Combine and Toss
Pour this vibrant dressing over the cooled potatoes. Gently toss everything together to coat each chunk evenly without breaking the potatoes apart. This gentle touch ensures that every bite delivers that perfect balance of creamy, tangy, and hearty flavors.
Step 5: Chill the Salad
Pop the potato salad into the refrigerator to chill for at least three hours. This resting time is crucial to let the flavors meld beautifully and enhance the salad’s overall taste.
How to Serve Classic Red Potato Salad Recipe
Garnishes
For that extra pop of freshness and visual appeal, sprinkle freshly chopped parsley or dill on top right before serving. You can also add a few slices of hard-boiled egg or thinly sliced green onions for texture and color contrast. These simple finishing touches make your Classic Red Potato Salad Recipe feel extra special and inviting.
Side Dishes
This potato salad pairs wonderfully with grilled meats like BBQ chicken, ribs, or burgers, making it a go-to side for outdoor gatherings. It also complements lighter dishes such as grilled fish or roasted vegetables, balancing the meal with creamy richness and a bit of tang.
Creative Ways to Present
Serve the salad in a rustic wooden bowl for a farmhouse vibe, or get playful by spooning it into endive leaves or mini bell peppers as bite-sized appetizers. Layering it in a trifle dish with colorful veggies for a layered salad presentation adds a modern twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This Classic Red Potato Salad Recipe keeps beautifully for 3 to 4 days. The flavors deepen over time, making the salad even tastier the next day, but keep in mind the texture of the potatoes might soften a bit.
Freezing
Potato salad with mayonnaise and sour cream doesn’t freeze well because the texture tends to become grainy once thawed. For best results, enjoy this salad fresh or refrigerated but not frozen.
Reheating
This salad is best served cold or at room temperature. If you prefer not to serve it chilled, simply let it sit out for 20 minutes before eating—no need for reheating, as warmth may cause it to lose its refreshing creaminess.
FAQs
Can I use a different type of potato?
While red potatoes are ideal due to their firm texture and thin skin, Yukon Golds or fingerlings can also work beautifully. Just ensure you don’t overcook so the chunks hold their shape well.
Is it possible to make this recipe vegan?
Absolutely! Swap out the sour cream and mayonnaise for vegan alternatives, and replace hard-cooked eggs with creamy avocado cubes or tofu for a plant-based version without losing creaminess.
How long should I cook the potatoes?
Usually around 10 minutes after the water boils; test by piercing a potato chunk with a fork. It should go in easily but still hold its shape without falling apart.
Can I add other flavors or ingredients?
Yes! Some like to add chopped bell peppers, fresh herbs like chives, or a touch of paprika for smoky depth. Just make sure additions complement the classic creamy and tangy profile.
Why does the salad need to chill for several hours?
Chilling allows the flavors to meld and the dressing to thicken slightly, resulting in a cohesive, flavorful salad. It also helps the potatoes absorb some of the dressing, making every bite better.
Final Thoughts
There’s something so heartwarming about making and sharing this Classic Red Potato Salad Recipe. It’s more than just a side dish; it’s a celebration of vibrant, nostalgic flavors that bring people together. Whether you’re a seasoned cook or just starting out, this recipe is approachable and rewarding, guaranteeing smiles around your table. Give it a try and watch it become your new favorite summer staple!
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Classic Red Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Classic Red Potato Salad is a creamy and tangy side dish featuring tender red potatoes, chopped hard-cooked eggs, and a zesty dressing made from low-fat sour cream, light mayonnaise, and seasonings. Perfectly chilled, this potato salad is ideal for picnics, barbecues, and family gatherings, delivering a delightful combination of flavors and textures.
Ingredients
Potatoes and Eggs
- 3 pounds red potatoes, cut into chunks
- 4 large hard-cooked eggs, chopped
Dressing and Vegetables
- 1 cup low-fat sour cream
- ½ cup light mayonnaise
- â…“ celery stalk, chopped
- 2 green onions, chopped
- 1 dill pickle, chopped
Seasonings
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 dash hot sauce
- 1 tablespoon dried dill weed
- ½ teaspoon garlic powder
- 1 dash onion salt
- Salt and pepper to taste
Instructions
- Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
- Cook Potatoes: Place the red potato chunks in a pot filled with enough water to cover them. Bring to a boil over medium-high heat and cook until the potatoes are tender and can be easily pierced with a fork, approximately 10 minutes. Drain the water and transfer the potatoes to a large bowl to cool.
- Prepare Dressing: In a separate bowl, combine the chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, chopped celery, green onions, chopped dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Mix thoroughly and season with dried dill weed, garlic powder, onion salt, salt, and pepper to taste.
- Combine Salad: Pour the prepared dressing over the cooled potatoes. Gently toss all the ingredients together to ensure the potatoes are evenly coated with the flavorful dressing.
- Chill: Cover the potato salad and refrigerate for at least 3 hours to allow the flavors to meld and the salad to chill properly before serving.
Notes
- For best flavor, prepare the potato salad a day ahead.
- If preferred, substitute light mayonnaise with regular mayonnaise for a richer taste.
- Adjust the amount of hot sauce based on your spice preference.
- Red potatoes hold their shape well after cooking, making them ideal for this salad.
- Make sure potatoes are cooled before mixing to prevent the dressing from becoming watery.
