Red Potato Salad
Red Potato Salad is a creamy, tangy, and refreshing side dish made with tender red potatoes, hard-cooked eggs, crisp vegetables, and a flavorful sour cream mayonnaise dressing. Perfect for picnics, cookouts, or family dinners, it’s a lighter yet satisfying twist on the classic potato salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiled and Mixed
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- 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.
- Peel potatoes if desired, then cut into bite-sized pieces and transfer to a large mixing bowl.
- Add chopped hard-cooked eggs, celery, green onions, and pickle.
- In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, hot sauce, dill weed, garlic powder, onion salt, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let the flavors develop.
Notes
Use Greek yogurt instead of sour cream for extra tang.
Mix in red bell peppers or shredded carrots for more crunch and color.
Swap Dijon mustard for whole-grain mustard for texture.
Garnish with fresh dill or parsley before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Find it online: https://familydinnercooking.com/red-potato-salad/
