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

Scale

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
⅓ 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

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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.