Red Potato Salad

Why You’ll Love This Recipe

This version of potato salad is lighter yet still satisfying, thanks to the combination of sour cream and mayonnaise. The addition of Dijon mustard, dill, and a splash of hot sauce adds a tangy kick, while fresh vegetables bring crunch and texture. It’s a versatile side dish that pairs with grilled meats, sandwiches, or fried chicken, making it a must-have for gatherings.

Ingredients

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

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

Directions

1. Place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes. Drain and allow to cool slightly.
2. Peel potatoes if desired, then cut into bite-sized pieces and transfer to a large mixing bowl.
3. Add chopped hard-cooked eggs, celery, green onions, and pickle.
4. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, hot sauce, dill weed, garlic powder, onion salt, salt, and pepper.
5. Pour the dressing over the potato mixture and toss gently until evenly coated.
6. Cover and refrigerate for at least 1 hour before serving to let the flavors develop.

Servings and timing

This recipe makes about 8 servings.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 1 hour
Total time: 1 hour 40 minutes

Variations

• Use Greek yogurt in place of sour cream for extra tang.
• Mix in chopped red bell peppers or shredded carrots for added crunch and color.
• Swap Dijon mustard with whole-grain mustard for more texture.
• Sprinkle with fresh dill or parsley before serving for a bright finish.

Storage/Reheating

Store Red Potato Salad in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the dressing will separate. This salad is best served cold and should not be reheated.

FAQs

Do I need to peel the red potatoes?

No, red potato skins are thin and tender, so you can leave them on for extra flavor and texture.

Can I make Red Potato Salad ahead of time?

Yes, it’s actually best made a few hours ahead so the flavors can meld.

What makes red potatoes good for potato salad?

They are waxy and hold their shape well after boiling, preventing the salad from becoming mushy.

Can I skip the eggs?

Yes, but the eggs add richness and protein, so the flavor will be slightly different.

Can I use full-fat sour cream and mayonnaise?

Yes, the salad will be creamier and richer if you use regular versions.

How long can potato salad sit out?

No longer than 2 hours, or 1 hour in hot weather, to ensure food safety.

Can I add more spice?

Yes, increase the hot sauce or add a pinch of cayenne pepper for extra heat.

Can I make this recipe vegan?

Yes, use plant-based sour cream, mayonnaise, and omit the eggs.

How do I keep the salad from being watery?

Drain potatoes well and allow them to cool slightly before mixing with the dressing.

What can I serve with Red Potato Salad?

It pairs well with grilled meats, burgers, barbecue, or fried chicken.

Conclusion

Red Potato Salad is a creamy, tangy, and refreshing side dish that brings together tender potatoes, crisp vegetables, and a flavorful dressing. Lighter than traditional versions but just as satisfying, it’s perfect for potlucks, cookouts, and family meals. With its versatility and crowd-pleasing taste, this recipe is sure to become a staple at your table.

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