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Classic Red Potato Salad

A creamy and tangy potato salad that pairs perfectly with grilled meats and is a favorite at gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds red potatoes, cut into chunks Red potatoes hold their shape well.
  • 4 large hard-cooked eggs, chopped
  • 1 cup low-fat sour cream Can be adjusted for creaminess.
  • ½ cup light mayonnaise Can be adjusted for creaminess.
  • ⅓ stalk celery, chopped
  • 2 green onions, chopped
  • 1 dill pickle chopped
Seasoning and Dressing
  • 2 teaspoons Dijon mustard Can substitute with yellow mustard.
  • 1 teaspoon white vinegar
  • 1 dash hot sauce Adjust to taste.
  • 1 tablespoon dried dill weed Fresh dill can be used for extra flavor.
  • ½ teaspoon garlic powder
  • 1 dash onion salt
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all the ingredients.
  2. Place the potatoes in a pot with enough water to cover them; bring to a boil.
  3. Cook until the potatoes are easily pierced with a fork, about 10 minutes.
  4. Drain and transfer the potatoes to a large bowl to cool.
Mixing and Chilling
  1. In a separate bowl, mix together the chopped eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce.
  2. Season with dill weed, garlic powder, onion salt, salt, and pepper.
  3. Pour the dressing over the cooled potatoes and gently toss to coat the potatoes evenly.
  4. Chill the salad in the refrigerator for at least 3 hours before serving.

Notes

Serve chilled, garnished with fresh dill or paprika. Best enjoyed within 3 to 5 days when stored properly.
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