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

Scale

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

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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