Description
This classic Red Potato Salad features tender red potatoes tossed in a creamy dressing made with sour cream, mayonnaise, fresh herbs, and Dijon mustard. Crisp celery, baby dill pickles, and green onions add delightful texture and tang, making it a perfect side dish for picnics, barbecues, or family dinners.
Ingredients
Potatoes
- 2 1/2 lbs. red potatoes, cut into bite size chunks
Dressing
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 2 1/2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Herbs and Vegetables
- 2/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- 1/2 cup diced celery
- 1/2 cup diced baby dill pickles
Instructions
- Boil Potatoes: Place the cut red potatoes in a large pot and cover them with water by about 1 inch. Bring the water to a boil over medium-high heat and season it with salt to taste.
- Simmer Potatoes: Reduce the heat to medium and let the potatoes simmer until tender but still firm enough to hold their shape when pierced, about 9 to 10 minutes.
- Drain and Cool: Drain the potatoes and let them cool. To speed up cooling, you can transfer the potatoes to an ice bath for a few minutes, then drain again.
- Prepare Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, Dijon mustard, chopped green onions, parsley, minced dill, salt, and black pepper until well combined.
- Toss Salad: Add the cooled potatoes to the dressing in the bowl. Also add the diced celery and baby dill pickles. Toss everything gently to evenly coat the potatoes with the dressing.
- Serve or Chill: You can serve the potato salad immediately or refrigerate it in an airtight container for up to 3 days. If the salad thickens while resting, thin it with a little milk or water as needed before serving.
Notes
- The potatoes should be cooked until tender but still firm to prevent the salad from becoming mushy.
- Adding celery and baby dill pickles gives the salad a nice crunch and tangy flavor.
- For best flavor, allow the salad to chill for at least an hour before serving.
- This salad can be made a day ahead and refrigerated to let the flavors meld.
- If the dressing thickens after refrigeration, thin it out with milk or water to reach desired consistency.
- Use fresh herbs for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
