Description
This classic Red Potato Salad combines tender red potatoes with a creamy dressing made from sour cream, mayonnaise, and fresh herbs. Enhanced with crisp celery and tangy baby dill pickles, it’s a refreshing side dish perfect for picnics, barbecues, or any casual gathering.
Ingredients
Units
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
- Cook Potatoes: Place the red potatoes in a large pot and cover them with water by about 1 inch. Bring to a boil over medium-high heat and season the water with salt to taste.
- Simmer Potatoes: Reduce the heat to medium and let the potatoes simmer until they are tender but still hold their shape when pierced, about 10 minutes.
- 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 thoroughly.
- Make Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, dijon mustard, chopped green onions, parsley, and fresh dill. Season with salt and black pepper to taste.
- Combine Salad: Add the cooled potatoes to the bowl with the dressing. Add the diced celery and baby dill pickles, then toss gently to evenly coat all ingredients.
- Serve or Refrigerate: Serve the potato salad immediately or refrigerate in an airtight container for up to 3 days. If the salad thickens during chilling, thin it with a little milk or water before serving.
Notes
- To ensure the potatoes hold their shape, avoid overcooking; they should be tender but firm.
- Using baby dill pickles adds a nice tangy crunch but you can substitute with regular dill pickles finely chopped.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- This salad tastes best after chilling for at least 1 hour to allow flavors to meld.
- Adjust salt and pepper according to your taste, especially after chilling.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
