If you’re craving a dish that’s the perfect balance of creamy, tangy, and delightfully fresh, look no further than this Classic Red Potato Salad Recipe. It’s a timeless crowd-pleaser that brings together tender red potatoes with a luscious dressing, crunchy veggies, and just the right amount of zing. Whether you’re heading to a picnic, barbecue, or just want a hearty side at home, this salad feels like a warm hug in every bite. I love how simple ingredients come together to create something so flavorful and satisfying, making it a staple in my kitchen all year round.
Ingredients You’ll Need
These ingredients are straightforward and familiar, yet each plays a crucial role in building the wonderful layers of flavor and texture you’ll enjoy in this Classic Red Potato Salad Recipe. From the earthy potatoes to the tangy pickles and creamy dressing, every item is essential for that perfect harmony.
- 3 pounds red potatoes: The star of the dish, their waxy texture holds up beautifully when boiled and mixed.
- 4 large hard-cooked eggs: Adds a rich creaminess and a little extra protein to the salad.
- 1 cup low-fat sour cream: Brings a smooth tang that brightens and balances the flavors.
- ½ cup light mayonnaise: Provides the creamy base for the dressing without weighing it down.
- â…“ celery stalk, chopped: Adds a subtle crunch and fresh, herbaceous flavor.
- 2 green onions, chopped: Offers a mild sharpness that lifts the salad’s taste profile.
- 1 dill pickle, chopped: Gives bursts of tangy, vinegary flavor that cuts through the creaminess.
- 2 teaspoons Dijon mustard: Adds depth and a slight kick to the dressing.
- 1 teaspoon white vinegar: Enhances brightness and brings balance to the dish.
- 1 dash hot sauce: A subtle heat that livens up the salad without overpowering it.
- 1 tablespoon dried dill weed: Infuses a delicate herbal note, perfect with potatoes.
- ½ teaspoon garlic powder: Provides savory warmth without any raw garlic sharpness.
- 1 dash onion salt: Enhances overall flavor with a gentle onion undertone.
- Salt and pepper to taste: Essential seasonings to bring all the flavors together.
How to Make Classic Red Potato Salad Recipe
Step 1: Gather Your Ingredients
Before you start, make sure you have everything measured and prepped. This step makes the cooking process smooth and fun, allowing you to focus on layering flavors.
Step 2: Boil the Potatoes to Perfection
Place your red potatoes in a large pot and cover them with water. Bring to a boil, then cook for about 10 minutes or until they’re easily pierced with a fork. This timing ensures they are tender yet hold their shape beautifully. Drain the water and transfer the potatoes to a large bowl to cool slightly. Letting them cool helps the dressing to cling better without melting.
Step 3: Whip Up the Creamy Dressing
In a separate bowl, combine the chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, celery, green onions, chopped dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season this mixture with dried dill weed, garlic powder, onion salt, plus salt and pepper to taste. Stir everything gently to create a harmonious creamy blend that’s bursting with layers of flavor.
Step 4: Combine and Gently Toss
Pour the dressing over the warm potatoes and carefully toss to coat every chunk without breaking them. This delicate mixing keeps the potatoes intact while ensuring each bite is infused with the creamy goodness.
Step 5: Chill for Flavor Harmony
Refrigerate the potato salad for at least 3 hours before serving. This chilling time allows all the flavors to meld together perfectly, making the salad taste even more delicious and refreshing.
How to Serve Classic Red Potato Salad Recipe
Garnishes
To add a little extra wow factor, sprinkle the salad with fresh chopped parsley or a few more green onions just before serving. A dash of smoked paprika or extra dill can also elevate the presentation and taste beautifully, making your Classic Red Potato Salad Recipe look as amazing as it tastes.
Side Dishes
This potato salad shines beside a variety of dishes. It pairs wonderfully with grilled meats like chicken, ribs, or burgers. It also complements smoky sausages or roasted veggies, making it a versatile and beloved side for any meal or celebration.
Creative Ways to Present
Try serving this salad in a hollowed-out loaf of crusty bread for a charming picnic twist. Or, arrange it atop a bed of fresh leafy greens for added texture and color contrast. Using colorful serving bowls or layering it in clear glass dishes can also highlight the vibrant reds and greens that make this salad so visually appealing.
Make Ahead and Storage
Storing Leftovers
Place your leftover Classic Red Potato Salad Recipe in an airtight container and keep it refrigerated. It stays fresh for up to 3 days, allowing you to enjoy those delicious flavors without any compromise.
Freezing
Since this recipe includes a creamy dressing and eggs, freezing is not recommended as it can affect the texture and flavor. For best results, enjoy the salad fresh or within a few days refrigerated.
Reheating
This salad is best served chilled, so reheating isn’t necessary. If you prefer a slightly warmer dish, let it come to room temperature for about 20 minutes before serving, but avoid microwaving to keep the dressing from separating.
FAQs
Can I use other potato varieties for this recipe?
While red potatoes are ideal thanks to their firm texture and thin skin, you can substitute with Yukon Gold or fingerling potatoes. Just remember that waxy potatoes hold shape better, keeping your salad looking bright and fresh.
Is there a way to make this recipe vegan?
Absolutely! Replace the sour cream and mayonnaise with plant-based versions, and omit the eggs. You can also add extra crunchy veggies like bell peppers or cucumbers to maintain texture and flavor.
How far in advance can I prepare the salad?
You can make the potato salad up to a day before serving, which actually helps the flavors deepen. Just be sure to cover it tightly and refrigerate until ready to enjoy.
Can I add bacon to this Classic Red Potato Salad Recipe?
Bacon makes a delicious addition! Cooked and crumbled bacon adds a smoky crunch that complements the creamy and tangy base beautifully. Simply sprinkle it on top before serving.
What is the best way to hard-cook eggs for this salad?
Place eggs in a pot with cold water covering them by at least an inch, bring to a boil, then remove from heat and cover for 10-12 minutes. Cool them quickly in ice water to stop cooking and make peeling easier.
Final Thoughts
This Classic Red Potato Salad Recipe is more than just a side dish; it’s a celebration of simple, comforting flavors that bring people together. From its creamy yet tangy dressing to the tender potatoes and fresh crunch of veggies, it’s a recipe I encourage you to make and share often. Once you try it, I’m sure it’ll become one of your go-to favorites too!
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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
This Classic Red Potato Salad is a creamy and tangy side dish featuring tender red potatoes mixed with chopped hard-cooked eggs, crisp celery, green onions, and dill pickles. Dressed in a blend of low-fat sour cream, light mayonnaise, Dijon mustard, and a hint of vinegar and hot sauce, it’s seasoned perfectly with dried dill weed, garlic powder, and onion salt. Perfectly chilled and easy to prepare, this potato salad is an ideal complement to picnics, barbecues, and family gatherings.
Ingredients
Potatoes
- 3 pounds red potatoes, cut into chunks
Salad Mix
- 4 large hard-cooked eggs, chopped
- 1 cup low-fat sour cream
- ½ cup light mayonnaise
- â…“ celery stalk, chopped
- 2 green onions, chopped
- 1 dill pickle, chopped
Seasoning & Dressing
- 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 ingredients needed for the potato salad to ensure everything is ready before starting.
- Cook Potatoes: Place the cut red potatoes into a pot and cover them with water. Bring to a boil and cook for about 10 minutes or until the potatoes can be pierced easily with a fork. Drain the potatoes and transfer them 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 hot sauce. Mix well and then season the mixture with dried dill weed, garlic powder, onion salt, salt, and pepper to taste.
- Combine Potatoes and Dressing: Pour the dressing over the cooled potatoes and gently toss everything together until the potatoes are evenly coated with the creamy mixture.
- Chill: Cover the potato salad and refrigerate it for at least 3 hours before serving to allow the flavors to meld and the salad to chill thoroughly.
Notes
- For extra flavor, you can add chopped fresh dill instead of dried dill weed.
- Adjust hot sauce according to your preferred spice level or omit for a milder taste.
- The salad can be made a day ahead to save time and deepen the flavors.
- Use red potatoes for the best texture as they hold their shape well after cooking.
- Ensure potatoes are cooled before mixing with dressing to prevent it from becoming watery.
