Description
This classic Red Potato Salad features tender red potatoes tossed in a creamy dressing made with sour cream, mayonnaise, fresh herbs, and tangy pickles. Perfect for picnics, barbecues, or as a flavorful side dish, it's easy to prepare and can be served right away or chilled for enhanced flavors.
Ingredients
Scale
Potatoes
- 2 1/2 lbs. red potatoes, cut into bite size chunks
Dressing
- 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
Add-ins
- 1/2 cup diced celery
- 1/2 cup diced baby dill pickles
Instructions
- Boil Potatoes: Place potatoes in a large pot and cover with water by about 1 inch. Bring to a boil over medium-high heat and season the water with salt to taste.
- Simmer Until Tender: Reduce heat to medium and let potatoes simmer until tender but still firm, about 10 minutes. They should hold their shape when pierced without crumbling.
- Cool Potatoes: Drain the potatoes and let them cool. To speed up cooling, transfer them to an ice bath for a few minutes, then drain again.
- Prepare Dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, chopped green onions, parsley, dill, and season with salt and black pepper to taste.
- Toss Salad: Add the cooled potatoes to the bowl with the dressing. Add diced celery and baby dill pickles. Toss gently to evenly coat all ingredients.
- Serve or Chill: The salad can be served immediately or refrigerated in an airtight container for up to 3 days. If the salad thickens during resting, thin it with a little milk or water as needed before serving.
Notes
- To ensure the potatoes hold their shape, avoid overcooking; they should be fork-tender but firm.
- Chilling the salad for a few hours enhances the flavor meld of the herbs and dressing.
- Use fresh herbs for the best flavor; dried herbs can be substituted but use less to avoid overpowering.
- If you prefer a tangier salad, add a bit more lemon juice or pickles according to taste.
- For a lighter version, substitute light mayonnaise and sour cream or use Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg
