Creamy Red Potato Salad (Printable View)
Tender red potatoes tossed in a creamy tangy dressing with crisp vegetables and fresh herbs.
# Ingredient List:
→ Potatoes
01 - 2 lbs red potatoes, scrubbed and cut into 1-inch cubes
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Vegetables & Herbs
08 - 3 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh chives, chopped
12 - 2 hard-boiled eggs, peeled and chopped
# How to Prepare:
01 - Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10–12 minutes, or until potatoes are just fork-tender.
02 - Drain the potatoes and spread them out on a baking sheet to cool for 10 minutes.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
04 - Add the cooled potatoes, celery, red onion, parsley, and chives to the bowl. Gently toss to coat all ingredients with the dressing.
05 - Fold in the chopped hard-boiled eggs. Taste and adjust seasoning as needed.
06 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional herbs before serving, if desired.
# Expert Suggestions:
01 -
- The red potatoes hold their shape beautifully, never turning into mush like other varieties
- That tangy dressing strikes the perfect balance between rich and bright
02 -
- Never skip the cooling step or you will end up with dressing that slides right off the potatoes
- The salad actually tastes better the next day when all those flavors have had time to really make friends
03 -
- Cut your potatoes into uniform cubes so they all cook at the same rate
- Taste the dressing before adding it to the potatoes and adjust the acidity