There’s nothing quite as comforting and crowd-pleasing as a well-made potato salad, and this Classic Red Potato Salad Recipe is truly a standout. Bursting with vibrant colors and layers of flavor, it combines tender red potato chunks with a creamy, tangy dressing that’s perfectly balanced by crunchy veggies and savory seasonings. Whether you’re heading to a backyard barbecue, a family picnic, or just craving a nostalgic side dish, this recipe is a total winner that’s easy to make and always brings smiles to the table.
Ingredients You’ll Need
These simple, straightforward ingredients come together to create a harmonious blend of creamy, crunchy, and tangy elements that make this salad so addictive. Each component plays a key role in building texture, flavor, and that signature look we all love in a Classic Red Potato Salad Recipe.
- Red potatoes (3 pounds): Their waxy texture holds up beautifully after cooking, ensuring the salad isn’t mushy.
- Large hard-cooked eggs (4): Adds richness and a soft bite that complements the potatoes.
- Low-fat sour cream (1 cup): Offers creaminess with a slight tang, balancing the mayonnaise.
- Light mayonnaise (½ cup): Brings smooth, velvety body to the dressing without overpowering.
- Celery stalk (â…“, chopped): Provides a fresh crunch that lifts the overall texture.
- Green onions (2, chopped): Adds a mild onion flavor and a pop of vibrant green color.
- Dill pickle (1, chopped): Introduces a zesty bite and subtle acidity to brighten the dish.
- Dijon mustard (2 teaspoons): Imparts a bit of sharpness that keeps the flavor lively.
- White vinegar (1 teaspoon): Enhances tanginess and brightness in the dressing.
- Hot sauce (1 dash): A tiny kick that makes the flavors more exciting without heat dominance.
- Dried dill weed (1 tablespoon): Offers an herby aroma that perfectly complements potatoes.
- Garlic powder (½ teaspoon): Adds subtle savory depth without overwhelming.
- Onion salt (1 dash): Enhances savory notes while seasoning the salad evenly.
- Salt and pepper (to taste): Essential for balancing and bringing out all the other flavors.
How to Make Classic Red Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by cutting your red potatoes into chunky pieces. Place them in a pot and cover completely with water. Bring the water to a boil, then cook the potatoes until you can easily pierce them with a fork—this usually takes about 10 minutes. Don’t overcook, or they’ll fall apart later. Drain the potatoes thoroughly and transfer them to a large bowl where they can cool down while you prepare the dressing.
Step 2: Mix the Creamy Dressing
In a separate bowl, combine the chopped hard-cooked eggs with low-fat sour cream and light mayonnaise. Stir in chopped celery, green onions, and the chopped dill pickle for that punch of freshness and tang. Next, whisk in Dijon mustard, white vinegar, and a dash of hot sauce to give the dressing a nice depth of flavor. Finally, season it all with dried dill weed, garlic powder, onion salt, salt, and pepper. This blend perfectly balances creaminess and a slight bite—so much personality in every spoonful!
Step 3: Combine and Chill
Gently pour the dressing over the cooled potatoes and toss carefully to coat every chunk without breaking them up. Once everything looks evenly coated, cover the bowl tightly and refrigerate the salad for at least 3 hours. This chilling time lets all the flavors marry beautifully so that every bite is bursting with deliciousness.
How to Serve Classic Red Potato Salad Recipe
Garnishes
To make your Classic Red Potato Salad Recipe even more visually appealing and flavorful, consider garnishing with a sprinkle of freshly chopped fresh dill or parsley. A dash of paprika on top can add a pop of color and a hint of smoky sweetness that pairs perfectly with the creamy potatoes.
Side Dishes
This potato salad shines as a side at barbecues, picnics, or potlucks. It pairs especially well with grilled chicken, juicy burgers, or crispy fried fish. The cooling creaminess of the salad provides a perfect counterbalance to bold, smoky grilled meats.
Creative Ways to Present
If you want to stretch your creativity, serve the potato salad in hollowed-out mini bell peppers or lettuce cups for a fresh twist. Another fun idea is to use it as a filling for sandwiches or wraps, adding a creamy, tangy bite to a simple lunch option.
Make Ahead and Storage
Storing Leftovers
Potato salad is fantastic for meal prep because it tastes even better the next day. Store leftover Classic Red Potato Salad Recipe in an airtight container in the refrigerator. It will keep fresh and delicious for up to 3 days.
Freezing
Freezing potato salad is generally not recommended due to the creamy dressing, which can separate and become watery upon thawing. For best results, enjoy this salad fresh or within a few days refrigerated.
Reheating
Classic Red Potato Salad Recipe is traditionally served chilled, so reheating isn’t necessary or recommended. If you prefer it slightly warmer, allow it to come to room temperature before serving to fully enjoy its vibrant flavors and textures.
FAQs
Can I use other types of potatoes in this recipe?
While red potatoes are ideal for their waxy texture that holds up well, you can substitute Yukon gold potatoes for a slightly creamier texture. Avoid starchy potatoes like russets, as they tend to break down too much.
Is it okay to prepare this salad in advance?
Absolutely. In fact, preparing the Classic Red Potato Salad Recipe a few hours ahead or even the day before helps the flavors meld together beautifully. Just keep it refrigerated until ready to serve.
How can I make this recipe vegan?
To enjoy a vegan version, swap out the eggs for chopped firm tofu or omit them altogether. Use vegan mayonnaise and a dairy-free sour cream alternative in place of the traditional ingredients. Dill and pickles will still keep the salad flavorful.
What can I add for extra crunch?
Extra crunchy elements like finely chopped radishes, toasted sunflower seeds, or crispy bacon bits add delicious texture contrast while complementing the creamy potatoes and tangy dressing.
Can I adjust the dressing to be less creamy?
Definitely! If you prefer a lighter salad, reduce the mayonnaise and sour cream by half and add a touch more vinegar or lemon juice to maintain brightness without sacrificing flavor.
Final Thoughts
I can’t recommend this Classic Red Potato Salad Recipe enough — it’s the kind of dish that brings everyone together and makes any gathering feel cozy and special. The harmony of creamy, tangy, and crunchy elements is downright irresistible. Next time you want to impress friends or simply treat yourself, give this recipe a try. I promise it’ll become one of your new favorite go-to sides in no time.
Print
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
This Classic Red Potato Salad features tender chunks of red potatoes combined with a creamy dressing made from low-fat sour cream, light mayonnaise, and flavorful seasonings. Enhanced with chopped hard-cooked eggs, celery, green onions, and dill pickle, this salad offers a refreshing and tangy taste perfect for picnics, barbecues, and family gatherings. The salad is chilled before serving to allow the flavors to meld beautifully.
Ingredients
Potatoes
- 3 pounds red potatoes, cut into chunks
Hard-Cooked Eggs
- 4 large hard-cooked eggs, chopped
Dressing & Vegetables
- 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 necessary ingredients and prepare them by washing, chopping, and cooking as needed.
- Cook Potatoes: Place the red potato chunks into a pot and cover them with enough water. Bring the water to a boil and cook the potatoes until they can be easily pierced with a fork, about 10 minutes. Drain the potatoes thoroughly and transfer them to a large bowl to cool completely.
- Prepare Dressing: In a medium bowl, combine the chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, chopped celery, green onions, dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season the mixture with dried dill weed, garlic powder, onion salt, salt, and pepper. Mix everything until well blended.
- Combine Salad: Pour the prepared dressing over the cooled potatoes and gently toss to ensure all potato chunks are evenly coated with the dressing without breaking them up.
- Chill: Cover the potato salad and refrigerate for at least 3 hours to let the flavors meld and the salad to chill before serving.
Notes
- Using red potatoes helps the salad hold its shape better than other potato varieties.
- Chilling the salad for a few hours deeply enhances the flavor melding.
- Add freshly chopped dill instead of dried dill for a brighter flavor if preferred.
- Adjust hot sauce according to your preferred spice level.
- This salad can be stored in the refrigerator for up to 3 days.
