Name: Classic Red Potato Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-486497H55M14S
Cuisine: American
Ingredients: 3 pounds red potatoes, cut into chunks; 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; 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

Jump to Recipe·Print Recipe

This vibrant Red Potato Salad combines tender red potatoes with a creamy, tangy dressing for a dish that brings comfort and flavor to any table. A perfect balance of textures and tastes, this potato salad is an essential addition to summer gatherings, picnics, and barbecues.

Why You'll Love This Recipe

This red potato salad stands out with its perfect balance of creaminess and texture. The red potatoes hold their shape beautifully after cooking, creating a salad that's hearty yet not mushy. The combination of sour cream and mayonnaise provides a lighter, tangier base than traditional mayo-only recipes, while the addition of dill, mustard, and pickle creates a complex flavor profile that will have everyone asking for your secret. It's easy to prepare ahead of time, actually improving in flavor as it chills, making it the perfect stress-free side dish for gatherings.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Red potatoes are the star of this dish, chosen specifically for their waxy texture that holds up well after cooking without becoming mealy. Their thin skins add color and nutrition, eliminating the need for peeling.

Hard-cooked eggs add protein and a wonderful richness, creating satisfying bites throughout the salad while complementing the creamy dressing perfectly.

Sour cream provides a tangy base for the dressing, lighter than using mayonnaise alone. It brings a pleasant acidity that balances the richness of the other ingredients.

Mayonnaise adds essential creaminess and richness, binding the salad together while contributing that classic potato salad flavor we all love.

Celery introduces a necessary crunch and freshness, offering textural contrast to the soft potatoes and creamy dressing.

Green onions deliver a mild, sweet onion flavor without overpowering the salad, adding both color and a gentle aromatic quality.

Dill pickle contributes brightness and acidity, cutting through the richness with its tangy, briny profile that wakes up all the other flavors.

Dijon mustard brings a sophisticated sharpness and depth, working as both a flavor enhancer and an emulsifier for the dressing.

White vinegar adds that essential acidic tang that makes potato salad refreshing rather than heavy, balancing the creamy elements perfectly.

Hot sauce isn't about heat as much as adding complexity - just a dash enhances the other flavors without making the salad spicy.

Dill weed provides a distinctive herbaceous note that's classic in potato salad, offering a fresh, slightly sweet anise-like flavor that pairs beautifully with potatoes.

Garlic powder infuses the dressing with a mellow garlic flavor that permeates the salad without the sharpness of fresh garlic.

Onion salt contributes a gentle onion flavor throughout the dressing while helping to properly season the potatoes.

Salt and pepper are essential for bringing all the flavors together - potatoes particularly need proper seasoning to shine.

Directions

Gather all ingredients before beginning preparation.
Place the red potato chunks in a pot and add enough water to cover them completely. Bring the water to a boil over medium-high heat.
Cook the potatoes until they are tender enough to be easily pierced with a fork, approximately 10 minutes. Be careful not to overcook, as you want them to hold their shape.
Drain the potatoes thoroughly and transfer them to a large bowl to cool completely.
In a separate bowl, combine the chopped hard-cooked eggs, sour cream, mayonnaise, chopped celery, green onions, dill pickle, Dijon mustard, white vinegar, and hot sauce.
Season the mixture with dried dill weed, garlic powder, onion salt, salt, and pepper, stirring well to incorporate all ingredients.
Pour the dressing mixture over the cooled potatoes and gently toss to coat evenly, being careful not to break up the potato pieces.
Cover the potato salad and refrigerate for at least 3 hours before serving to allow the flavors to meld together.

Servings and Timing

This recipe yields approximately 12 servings, making it perfect for larger gatherings or cookouts. The preparation takes about 15 minutes, with 10 minutes of cooking time for the potatoes. The most important part is allowing at least 3 hours of chilling time before serving, though overnight refrigeration will yield even better flavor. Total time from start to serving is approximately 3 hours and 25 minutes. Each serving is approximately ½ cup of potato salad.

Variations

Herb Garden Potato Salad: Replace the dill with a mixture of fresh herbs like parsley, chives, and tarragon for a garden-fresh twist.

Mediterranean Version: Add kalamata olives, feta cheese, and replace the dill with oregano for a Mediterranean-inspired salad.

Loaded Baked Potato Salad: Mix in crispy bacon bits, shredded cheddar cheese, and substitute some of the sour cream with Greek yogurt.

German-Style Red Potato Salad: Create a vinegar-based dressing with bacon drippings instead of the creamy dressing for a warm German potato salad variation.

Spicy Southwest: Add diced jalapeños, corn kernels, and replace the dill with cilantro and cumin for a southwestern kick.

Storage/Reheating

Refrigeration: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, though the texture may become slightly softer.

Freezing: Potato salad with mayonnaise-based dressing does not freeze well, as the dressing will separate and the potatoes will change texture when thawed.

Serving After Storage: Remove the potato salad from the refrigerator about 15-20 minutes before serving to take the chill off, as flavors are more pronounced at slightly cooler than refrigerator temperature.

Safety Tip: Never leave potato salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F) to prevent foodborne illness.

Refreshing Leftovers: If the salad seems dry after storage, mix in a small amount of additional sour cream or mayonnaise to refresh the creaminess.

FAQs

Why are my potatoes falling apart in my potato salad?

Overcooked potatoes will become mushy and fall apart. Red potatoes should be cooked just until fork-tender, about 10 minutes depending on their size. Also, cooling the potatoes completely before mixing with the dressing helps them maintain their shape.

Can I make this potato salad ahead of time?

Yes! This potato salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and keep it refrigerated until serving time.

What can I substitute for sour cream if I don't have any?

Greek yogurt makes an excellent substitute for sour cream in this recipe. It offers a similar tanginess with potentially fewer calories and more protein.

How do I know when the potatoes are perfectly cooked?

The potatoes should be easily pierced with a fork but still offer slight resistance. They should not be falling apart or have a mealy texture. Start checking around 8 minutes of boiling time.

Is it necessary to peel the red potatoes?

No, one of the advantages of using red potatoes is their thin, attractive skins that add color, texture, and nutrients to the salad. Just be sure to wash them thoroughly before cooking.

Why is my potato salad watery after being refrigerated?

This can happen if the potatoes weren't cooled completely before adding the dressing or if there was excess water left after boiling. Make sure to drain potatoes very well and allow them to cool completely to avoid this issue.

How can I make this potato salad healthier?

You can use all Greek yogurt instead of the sour cream and mayonnaise, add more vegetables like bell peppers or cucumber, and reduce the amount of salt. The flavor profile will change somewhat but still be delicious.

Why does the recipe call for cooling the potatoes before adding the dressing?

Cooling the potatoes prevents the heat from breaking down the mayonnaise and sour cream, which could lead to a greasy texture. It also helps the potatoes absorb the dressing flavors better.

Can I use yellow or russet potatoes instead of red potatoes?

While you can substitute other potatoes, the texture will change. Russets will create a fluffier, possibly mushier salad, while yellow potatoes (like Yukon Gold) would be the closest substitute as they're also waxy and hold their shape well.

Conclusion

This Red Potato Salad is more than just a side dish—it's a versatile, crowd-pleasing recipe that balances creamy textures with fresh flavors. The combination of tender red potatoes, hard-boiled eggs, and a perfectly seasoned dressing creates a salad that complements almost any main course, from grilled meats to sandwiches. What makes this recipe special is its adaptability—easily customized to your taste preferences while maintaining its comforting, classic appeal. Whether served at a backyard barbecue, holiday gathering, or weeknight dinner, this potato salad delivers satisfaction with every forkful. Make it your own family tradition, and watch it become the requested dish at every gathering.