If you are craving a vibrant and satisfying side that brings everyone to the table with smiles, this Classic Red Potato Salad Recipe is exactly what you need. Rich chunks of tender red potatoes blend beautifully with creamy, tangy dressing infused with dill and a hint of mustard, all elevated by the crunch of fresh celery and the zing of pickles. It’s the perfect companion for summer barbecues, picnics, or any meal that calls for a colorful, crowd-pleasing dish. Trust me, once you try this Classic Red Potato Salad Recipe, you’ll want to keep it in your regular rotation.
Ingredients You’ll Need
This Classic Red Potato Salad Recipe shines because of its simple, heartfelt ingredients that each bring something special to the table. From the creamy base that ties it all together to the fresh veggies adding delightful texture and brightness, every element plays a key role.
- 3 pounds red potatoes: These hold their shape beautifully after boiling and offer a lovely, natural sweetness.
- 4 large hard-cooked eggs: Adds a creamy richness and extra protein to the salad.
- 1 cup low-fat sour cream: Provides tangy creaminess without being too heavy.
- ½ cup light mayonnaise: Balances the sour cream with smooth, luscious texture.
- ⅓ celery stalk: Brings a crisp, fresh crunch to every bite.
- 2 green onions: Adds a mild, oniony brightness that enlivens the salad.
- 1 dill pickle: Offers a zesty kick and delightful crunch that complements the creamy base.
- 2 teaspoons Dijon mustard: Injects a subtle tang and depth of flavor.
- 1 teaspoon white vinegar: A little acidity that brightens the whole dish.
- 1 dash hot sauce: Adds a hint of heat to balance the creamy and tangy flavors.
- 1 tablespoon dried dill weed: The signature herb that gives this recipe its fresh, unmistakable flavor.
- ½ teaspoon garlic powder: Enhances the savory notes with mild warmth.
- 1 dash onion salt: Boosts the onion flavor without overpowering.
- Salt and pepper to taste: Essential seasoning to tie all the flavors together.
How to Make Classic Red Potato Salad Recipe
Step 1: Prepare the Potatoes
Begin by cutting the red potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Once cooked, drain the potatoes and transfer them to a large bowl to cool. This step ensures they are perfectly cooked but still hold their shape in the salad.
Step 2: Mix the Dressing
In a separate bowl, combine the chopped hard-cooked eggs, sour cream, light mayonnaise, chopped celery, green onions, and diced dill pickle. Stir in Dijon mustard, white vinegar, and a dash of hot sauce. Season with dried dill, garlic powder, onion salt, and salt and pepper to your liking. This creamy dressing is the heart of your Classic Red Potato Salad Recipe, bringing together texture, flavor, and that irresistible tang.
Step 3: Combine and Toss
Pour the dressing over the cooled potatoes. Gently toss to coat every piece evenly, mindful not to mash the potatoes but to lovingly fold the dressing through the salad. This method ensures each bite bursts with balanced flavor and satisfying creaminess.
Step 4: Chill for Best Flavor
Cover the potato salad and refrigerate for at least 3 hours. Chilling allows the flavors to meld and deepen, giving you the classic taste that makes this recipe so beloved.
How to Serve Classic Red Potato Salad Recipe
Garnishes
For a fresh and inviting presentation, sprinkle additional chopped green onions and a bit of fresh dill on top just before serving. This adds a pop of color and an herbal aroma that will make your Classic Red Potato Salad Recipe shine on the table.
Side Dishes
This potato salad pairs wonderfully with grilled meats like steaks, chicken, or sausages, as well as with classic picnic staples such as burgers and hot dogs. Its creamy, tangy character perfectly complements smoky and savory flavors, making it a reliable crowd-pleaser for any gathering.
Creative Ways to Present
Serve individual portions in small clear bowls to showcase the vibrant colors of the potatoes, eggs, and herbs. You can also stuff the salad into hollowed-out tomatoes or serve it alongside toasted baguette slices for an elegant appetizer twist that feels just right for summer entertaining.
Make Ahead and Storage
Storing Leftovers
Your Classic Red Potato Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, so leftovers often taste even better the next day. Just be sure to give it a gentle stir before serving again.
Freezing
While potato salad isn’t typically recommended for freezing due to texture changes in the potatoes and dressing, if you must freeze, do so without the dressing and add the sauce after thawing. This helps maintain the best texture and flavor possible.
Reheating
Potato salad is best enjoyed cold or at room temperature, so reheating is not necessary. If desired, take it out of the fridge 20 minutes before serving to allow the flavors to loosen up and the salad to warm slightly.
FAQs
Can I use other types of potatoes?
Red potatoes are ideal because they hold their shape well and have a mellow flavor, but you can also try Yukon Golds for a slightly creamier texture. Avoid russets as they tend to be too starchy and mushy after cooking.
Is it okay to omit the eggs?
Absolutely! If you prefer an egg-free version, simply leave them out. The salad will still be creamy and delicious, with all the tangy, crunchy elements shining through.
Can I make this salad vegan?
To make a vegan Classic Red Potato Salad Recipe, substitute the sour cream and mayonnaise with plant-based alternatives, and leave out the eggs. The dill, mustard, and pickle keep the flavors punchy and satisfying.
How long should I boil the potatoes?
About 10 minutes is perfect for red potato chunks. They should be tender but not falling apart when pierced with a fork. Timing may vary slightly based on your potato size and stove.
What can I use instead of dried dill weed?
If you don’t have dried dill, fresh dill is a wonderful substitute—use about three times the amount of fresh as dried. Alternatively, you can omit it, but dill really gives this recipe its signature flare.
Final Thoughts
This Classic Red Potato Salad Recipe is more than just a side dish; it’s a celebration of fresh, vibrant flavors and simple ingredients that come together in the most delightful way. Whether you’re hosting a gathering or just want a comforting dish that feels like a warm hug, give this recipe a try. I promise it will become a staple in your recipe box, bringing smiles and satisfaction to your table time and time again.
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Classic Red Potato Salad Recipe
- Total Time: 3 hours 25 minutes
- Yield: 12 servings 1x
- Diet: Low Fat
Description
Classic Red Potato Salad combines tender red potatoes with a creamy dressing of low-fat sour cream and light mayonnaise, enhanced by flavorful additions like chopped hard-cooked eggs, celery, green onions, and dill pickle. This chilled dish is perfectly seasoned with Dijon mustard, white vinegar, and a touch of hot sauce, making it a refreshing and satisfying side ideal for picnics, barbecues, or everyday meals.
Ingredients
Potatoes and Eggs
- 3 pounds red potatoes, cut into chunks
- 4 large hard-cooked eggs, chopped
Dressing
- 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
Instructions
- Gather Ingredients: Collect all necessary ingredients as listed to ensure a smooth cooking process.
- Cook Potatoes: Place the red potato chunks in a large pot and add enough water to cover them completely. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender and easily pierced with a fork, approximately 10 minutes. Drain the potatoes and transfer them to a large bowl to cool slightly.
- Prepare Dressing: In a separate bowl, combine chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, chopped celery, green onions, chopped dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season the mixture with dried dill weed, garlic powder, onion salt, salt, and pepper. Mix thoroughly to create a cohesive dressing.
- Combine Potatoes and Dressing: Pour the prepared dressing over the warm red potatoes in the bowl. Gently toss everything together to ensure the potatoes are evenly coated with the dressing without breaking them apart.
- Chill Salad: Cover the potato salad and refrigerate for at least 3 hours before serving. This chilling time allows the flavors to meld beautifully for a refreshing taste experience.
Notes
- For best results, use firm red potatoes that hold their shape after cooking.
- You can substitute light mayonnaise with Greek yogurt for a tangier, healthier option.
- Adjust the amount of hot sauce to your preferred spice level.
- This potato salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
