Red Potato Salad
This Red Potato Salad is make ahead friendly, and the side dish that disappears first at every cookout and potluck we bring it to. It's creamy, delicious and easy to make!
Servings: 6
Cost: $6.81, $1.14 per Serving
Ingredients
- 3 pounds red potatoes washed and cut into bite-sized pieces
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon yellow mustard
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ cup chopped celery
- 1 green onion thinly sliced
- ¼ cup chopped fresh dill
- 1 hard-boiled egg chopped
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a gentle boil over medium-high heat.
- Cook for 15–20 minutes, or until the potatoes are fork-tender. Drain well and let cool for 10–15 minutes.
- In a large bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard, salt and pepper until smooth.
- Add the cooled potatoes and gently stir until evenly coated.
- Fold in the chopped celery, the green onion, the chopped fresh dill, and the hard boiled egg.
- Taste and add more salt if needed.
- Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Garnish with extra fresh dill, sliced green onions, or paprika, if desired. Serve chilled.
Notes
Be careful not to overcook the potatoes; they should hold their shape after mixing.
For the best flavor, prepare the potato salad several hours ahead or overnight.
Taste before serving and adjust the salt if needed, as potatoes absorb seasoning while chilling.
Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Calories: 286kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 44mg | Sodium: 363mg | Potassium: 1096mg | Fiber: 4g | Sugar: 4g | Vitamin A: 207IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg
