Description

This Classic Red Potato Salad is a creamy, flavorful dish perfect for picnics, barbecues, and family gatherings. Tender red potatoes are boiled until soft, then mixed with a tangy dressing made from low-fat sour cream, light mayonnaise, Dijon mustard, and a combination of fresh and dried herbs. Chopped hard-cooked eggs, celery, green onions, and dill pickles add texture and a burst of savory flavor to every bite. The salad is chilled to let the flavors meld, offering a refreshing and satisfying side dish that serves 12.

Ingredients

Scale

Potatoes & Eggs

3 pounds red potatoes, cut into chunks
4 large hard-cooked eggs, chopped

Dressing & Vegetables

1 cup low-fat sour cream
½ cup light mayonnaise
⅓ celery stalk, chopped
2 green onions, chopped
1 dill pickle, chopped
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1 dash hot sauce

Seasonings

1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
Salt and pepper to taste

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Instructions

Gather Ingredients: Collect all ingredients needed for the potato salad including potatoes, eggs, sour cream, mayonnaise, vegetables, and seasonings to have them ready for preparation.
Cook Potatoes: Place the cut red potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes for about 10 minutes or until they are tender enough to be pierced easily with a fork. Drain the potatoes thoroughly and transfer them to a large bowl to cool slightly.
Prepare Dressing: In a separate bowl, combine the chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, chopped celery, green onions, dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Mix well to create a creamy dressing that binds the salad together.
Season the Salad: Add dried dill weed, garlic powder, onion salt, salt, and pepper to the dressing mixture, adjusting the seasoning to your preference. Stir gently to incorporate all the flavors evenly.
Combine and Toss: Pour the prepared dressing over the cooked and cooled red potatoes. Carefully toss everything together to coat the potatoes with the dressing without mashing them, ensuring that all ingredients are well distributed.
Chill: Cover the potato salad and refrigerate it for at least 3 hours. This chilling time allows the flavors to meld and the salad to firm up, making it more refreshing and flavorful when served.

Notes

To hard-cook eggs, place them in a pot of cold water, bring to a boil, then cover and remove from heat for 9-12 minutes. Cool eggs in ice water before chopping.
Adjust the amount of hot sauce based on preferred spice level.
For best results, make the salad a day ahead to enhance flavor.
Use fresh dill weed instead of dried if available for a brighter herb flavor.
Red potatoes hold their shape better when boiled, preventing the salad from becoming mushy.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American