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
Scale
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.
