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
Scale
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
- â…“ 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.
