If you have a craving for a comforting, crowd-pleasing side dish that feels like a warm hug in a bowl, then you absolutely need to try this Classic Red Potato Salad Recipe. It combines tender red potatoes with a creamy, tangy dressing and just the right amount of crunch from celery and pickles, creating a symphony of flavors that dance on your palate. This salad is just the kind of recipe that brings people together at picnics, barbecues, or family dinners, offering a perfect balance of simple ingredients and bold taste.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in building the irresistible taste, color, and texture of this salad. From the creamy sour cream to the punchy Dijon mustard, every element shines through.
- Red potatoes: The star of the dish, their firmer texture holds perfectly after boiling and gives the salad that classic, chunky bite.
- Hard-cooked eggs: Add a creamy richness and subtle protein boost, enhancing the salad’s smooth texture.
- Low-fat sour cream: Brings a tangy creaminess without weighing down the salad, balancing the flavors beautifully.
- Light mayonnaise: Complements sour cream for that perfect dressing consistency and richness.
- Celery stalk: Chopped finely for a refreshing crunch that contrasts nicely with the soft potatoes.
- Green onions: Add a mild oniony sharpness and vibrant green color for freshness.
- Dill pickle: Chopped to provide bursts of acidity and tang that lift the entire dish.
- Dijon mustard: A bold and slightly spicy flavor note that deepens the dressing’s complexity.
- White vinegar: Introduces bright acidity to balance the creaminess and enhance overall flavor.
- Hot sauce: Just a dash to add subtle heat and spark interest without overpowering.
- Dried dill weed: Offers a classic herbaceous note that’s synonymous with potato salad tradition.
- Garlic powder: Lends a gentle savory undertone that rounds out the dressing perfectly.
- Onion salt: Boosts flavor with a milder, well-balanced onion presence.
- Salt and pepper: To taste; essential for bringing all the flavors together harmoniously.
How to Make Classic Red Potato Salad Recipe
Step 1: Gather Your Ingredients
Before you dive in, get everything prepped and ready. Having your potatoes chopped, eggs cooked, and herbs measured will make the whole process flow smoothly.
Step 2: Cook the Potatoes
Place the chunky red potatoes in a large pot and cover with cold water. Bring to a boil and let them cook until they are tender enough to be pierced easily with a fork, about 10 minutes. Drain thoroughly and transfer the potatoes to a big bowl to let them cool slightly without falling apart.
Step 3: Prepare the Dressing
In a separate bowl, combine chopped hard-cooked eggs, sour cream, mayonnaise, celery, green onions, chopped dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season this creamy mix with dried dill weed, garlic powder, onion salt, along with salt and pepper to your taste. Mixing these ingredients well is key to building that signature flavor profile of this Classic Red Potato Salad Recipe.
Step 4: Combine Potatoes and Dressing
Pour the prepared dressing over the still-warm potatoes. Gently fold everything together to ensure the potatoes are evenly coated, but handle carefully to maintain chunk integrity and keep the salad looking inviting.
Step 5: Chill Before Serving
For the flavors to meld into that magical harmony we all love, refrigerate your salad for at least three hours. This resting time truly elevates the taste, making it more vibrant and refreshing when served.
How to Serve Classic Red Potato Salad Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra dill on top adds a fresh burst of color and herbaceous brightness that beautifully complements the creamy salad. If you want to get a little fancy, a few slivers of red onion or paprika dusting can boost visual appeal and flavor.
Side Dishes
This salad is incredibly versatile, pairing wonderfully with grilled meats like burgers, chicken, or sausages. It also holds its own next to lighter fare such as salads, roasted vegetables, or even a cold cut platter. Wherever it lands, it always shines as a star side dish.
Creative Ways to Present
For a fun twist, try serving your Classic Red Potato Salad Recipe in individual lettuce cups or hollowed-out tomatoes. It’s perfect for potlucks or elegant brunches. Another idea is layering it in a clear glass trifle bowl to show off the vibrant red and green colors, turning the dish into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
Potato salad keeps well in an airtight container stored in the refrigerator for up to 3 days. Keeping it chilled preserves the flavors and ensures a fresh taste every time you dig in.
Freezing
It’s best not to freeze this Classic Red Potato Salad Recipe because the creamy dressing and cooked potatoes can separate and become watery, compromising texture and flavor after thawing.
Reheating
This salad is meant to be enjoyed cold or at room temperature. If you prefer, you can let refrigerated leftovers sit out for 10-15 minutes to soften slightly before serving, but avoid heating it directly to keep the creamy texture intact.
FAQs
Can I use other types of potatoes?
While red potatoes are ideal because they hold their shape well, you can substitute Yukon Gold for a slightly creamier texture, but avoid starchy varieties like Russets that may turn mushy.
Is it possible to make this recipe vegan?
Absolutely! Swap out mayonnaise and sour cream for vegan alternatives, and replace eggs with firm tofu or chickpeas for texture and protein.
How far in advance can I prepare this salad?
You can make the salad up to a day ahead. Just keep it well covered in the fridge to let the flavors deepen and serve it chilled for the best taste experience.
What can I add for extra crunch?
To amp up the crunch factor, consider adding chopped radishes, bell peppers, or even toasted nuts like pecans for a surprising twist.
Can I adjust the dressing to be lighter?
Yes, reducing the mayonnaise and substituting more sour cream or Greek yogurt can lighten the dressing while keeping it creamy and flavorful.
Final Thoughts
There’s something genuinely special about a Classic Red Potato Salad Recipe that never goes out of style. Its timeless blend of creamy, tangy, and crunchy elements makes it a staple that’s easy to love for any occasion. I encourage you to give this recipe a try—it’s one of those dishes that feels like a celebration with every bite, bringing warmth and joy to your table every time.
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Classic Red Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Classic Red Potato Salad is a creamy, tangy, and flavorful side dish featuring tender red potatoes, hard-cooked eggs, and a zesty dressing made with low-fat sour cream, light mayonnaise, Dijon mustard, and dill. Perfectly chilled and seasoned with fresh vegetables and spices, this salad is a crowd-pleaser at picnics, barbecues, and family gatherings.
Ingredients
Potatoes
- 3 pounds red potatoes, cut into chunks
Eggs
- 4 large hard-cooked eggs, chopped
Dressing and Add-ins
- 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
- Gather Ingredients: Collect all the required ingredients to have everything ready for preparing the salad.
- Cook Potatoes: Place the red potato chunks in a pot and cover them with water. Bring the water to a boil, then cook the potatoes until they can be easily pierced with a fork, approximately 10 minutes. Drain the water and transfer the potatoes to a large bowl to cool.
- Prepare Dressing: In a separate bowl, combine the chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, chopped celery, green onions, chopped dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season this mixture with dried dill weed, garlic powder, onion salt, salt, and pepper. Mix thoroughly to ensure all ingredients are well incorporated.
- Combine Salad: Pour the prepared dressing over the cooled potatoes. Gently toss the mixture to coat all the potato chunks evenly with the dressing without breaking them up.
- Chill: Cover the potato salad and place it in the refrigerator. Let it chill for at least 3 hours to allow the flavors to meld and the salad to achieve the perfect cool temperature for serving.
Notes
- For even cooking, cut potatoes into uniform sized chunks.
- Hard cook eggs by boiling for 9-12 minutes, then cool in ice water before chopping.
- Adjust the amount of hot sauce according to your preferred spice level.
- This salad can be made a day ahead to deepen the flavors.
- Use fresh dill instead of dried for a more vibrant herb flavor if desired.
