Red Potato Salad is a cool and creamy side dish, perfect for feeding a crowd without breaking the bank! Red Potatoes are mixed with hard-boiled eggs, celery, and green onions, coated in a simple dressing of sour cream, mayonnaise, and dijon mustard, and finished off with a sprinkle of tangy dill. It’s a beautiful, full-flavored dish best served at BBQ’s, potluck parties, and holiday gatherings!
HOW TO PICK AND STORE RED POTATOES
Red Potatoes are an excellent candidate for potato salad as they tend to hold their shape, even after a stint in boiling water. This, in combination with their red skin, makes for one totally gorgeous (and tasty) potato salad.
Bonappetit.com suggests looking for red potatoes without any blemishes or sprouts, feel firm, and have no soft spots. Once purchased, you can store them in a cool, dark, dry place — not in the refrigerator.
RED SKINNED POTATO SALAD INGREDIENTS
- Red Potatoes – The great thing about Red Skinned Potato Salad is there is absolutely no peeling required, cutting back on the prep time tremendously. To prep your red potatoes, all you’ll need to do is give them a good rinse.
- Sour Cream
- Dijon Mustard
- Seasoning – The seasoning for Red Potato Salad consists of a simple mix of Kosher salt, black pepper, and dried dill.
- Hard-Boiled Eggs (optional) – Hard-boiled eggs will add flavor, texture, and body to your potato salad, however, you can leave them out completely if you’re not a fan. If you’d like to cut back on the prep work and time, purchase your eggs already hard-boiled.
- Green Onions
HOW TO MAKE RED POTATO SALAD WITH DILL
- Prep Work – There’s just a small amount of preliminary prep work when it comes to Red Potato Salad. You’ll start by cutting the red potatoes, boiling the eggs (if not using store-bought hard-boiled eggs), and chopping the celery and green onions.
- Boil the Potatoes – Transfer potatoes to a large saucepan and cover with water by 1 inch. Season the water with salt (as you would pasta), place over high heat, and bring to a boil. Boil for about 15-20 minutes, until fork-tender. Transfer the potatoes to a colander and strain thoroughly. Set aside to cool.
- Make the Dressing – Red Potato Salad has a mayonnaise and sour cream-based dressing speckled with dried dill, and it is über flavorful. To make the dressing, add the mayonnaise, sour cream, dijon, salt, dill, and pepper to a large mixing bowl and stir to combine.
- Bring It All Together – Once your dressing is mixed up, you’ll add the potatoes, chopped eggs, celery, and green onions to the bowl and stir to combine. Then, cover and refrigerate for at least 3 hours, or overnight!
5 MORE POTATO SIDE DISHES YOU’LL LOVE
- Old-Fashioned Potato Salad features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. A squeeze of yellow mustard and fresh relish add a little tang, while a medley of finely chopped veggies adds just the right amount of crunch!
- Loaded Potato Salad with Bacon is a creamy, full-flavored potato salad with pan-seared, thick-cut bacon and freshly grated Cheddar!
- Southwest Potato Salad features creamy Yukon Gold potatoes, black beans, corn, and a zesty chipotle dressing.
- Twice-Baked Potatoes with Havarti and Dill features a new take on twice-baked potatoes, with big flavor thanks to Havarti and Dill.
- Cheesy Bacon Ranch Potatoes is the perfect combination of both flavors and textures. Red potatoes are baked under a sea of melty cheese and crispy bacon!
A creamy Red Potato Salad Recipe with dill, hard-boiled eggs, celery, and green onions, coated in a tangy dressing of sour cream, mayonnaise, and dijon!
- 3 pounds red potatoes rinsed and quartered
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon dijon mustard
- 1 teaspoon Kosher salt
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs chopped (optional)
- 1/2 cup finely chopped celery
- 3 green onions, sliced
Transfer potatoes to a large saucepan and cover with water by 1 inch. Season the water with salt (as you would pasta), and place over high heat and bring to a boil. Boil for about 15-20 minutes, until fork-tender. Transfer the potatoes to a colander and strain thoroughly. Set aside to cool.
While the potatoes are cooling, make the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, dijon, salt, dill, and pepper.
Add the potatoes, eggs, celery, and green onions to the bowl and stir until evenly coated in the dressing. Cover and refrigerate for at least 3 hours. Serve and enjoy.