If you’ve ever found yourself craving a comforting, crowd-pleasing side dish that’s both creamy and packed with flavor, then this Classic Red Potato Salad Recipe is going to be your new best friend. Tender red potatoes combined with a luscious blend of sour cream, mayonnaise, and a tangy medley of chopped vegetables and seasonings create a salad that sings with every bite. It’s the kind of dish that’s perfect for summer barbecues, potlucks, or just a cozy dinner at home where everyone asks for seconds. Dive into this beloved Classic Red Potato Salad Recipe and discover why it’s a favorite for so many!
Ingredients You’ll Need
Believe it or not, creating the perfect Classic Red Potato Salad Recipe relies on a handful of humble yet essential ingredients. Each one brings its own special touch to the table, whether it’s the creamy texture of sour cream or the fresh crunch of celery. Here’s what you’ll need to get started:
- 3 pounds red potatoes: These waxy potatoes hold their shape well and add a lovely color to your salad.
- 4 large hard-cooked eggs, chopped: They add richness and a delightful texture contrast.
- 1 cup low-fat sour cream: For that tangy creaminess that ties the salad together.
- ½ cup light mayonnaise: Blends smoothly with sour cream providing extra moisture and flavor depth.
- â…“ celery stalk, chopped: Adds a fresh and crisp bite crunchy enough to keep things interesting.
- 2 green onions, chopped: Bring a mild oniony zest without overpowering the salad.
- 1 dill pickle, chopped: Gives a magical tang and slight crunch that brightens up every spoonful.
- 2 teaspoons Dijon mustard: Adds subtle heat and complexity to the dressing.
- 1 teaspoon white vinegar: Balances the creamy elements with a gentle acidity.
- 1 dash hot sauce: A tiny kick that awakens the flavors without overwhelming.
- 1 tablespoon dried dill weed: Infuses that signature herby aroma classic to potato salad.
- ½ teaspoon garlic powder: A subtle layer of savory warmth enhancing the overall profile.
- 1 dash onion salt: Boosts the taste, complementing the fresh veggies nicely.
- Salt and pepper to taste: Essential seasonings to highlight and balance every ingredient.
How to Make Classic Red Potato Salad Recipe
Step 1: Prepare the Potatoes
Start by cutting your red potatoes into chunks that are roughly the same size to ensure even cooking. Place them in a pot and cover with cold water. Bring the water to a boil and cook the potatoes until they are fork-tender, which usually takes about 10 minutes. Once done, drain the potatoes well and transfer them to a large bowl. Let them cool to room temperature so they absorb the dressing beautifully without getting soggy.
Step 2: Mix the Creamy Dressing
While the potatoes are cooling, it’s time to whip up the delightful dressing that makes this Classic Red Potato Salad Recipe so memorable. In a separate bowl, combine chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, celery, green onions, and chopped dill pickle. Add Dijon mustard, white vinegar, and a dash of hot sauce to create that perfect tang and subtle heat. Finally, season generously with dried dill weed, garlic powder, onion salt, salt, and pepper. Stir everything until perfectly blended and bursting with flavor.
Step 3: Combine and Toss
Pour the creamy dressing over the cooled potatoes gently folding the ingredients together until every chunk is thoughtfully coated. The goal here is to keep the potatoes intact while allowing the dressing to cling onto each piece, ensuring every bite offers that classic, comforting taste.
Step 4: Chill to Perfection
Once everything is combined, cover the potato salad with plastic wrap and pop it into the refrigerator for a minimum of three hours. This chilling step is crucial because it lets all the flavors marry beautifully, intensifying that creamy, tangy goodness that makes this Classic Red Potato Salad Recipe so irresistibly delicious.
How to Serve Classic Red Potato Salad Recipe
Garnishes
To elevate your presentation and taste, add a sprinkle of fresh chopped parsley or extra dill on top right before serving. A few thinly sliced green onions or a dash of paprika can also add a vibrant pop of color and an inviting aroma that will turn heads at the table.
Side Dishes
This potato salad pairs wonderfully with just about anything grilled. Think juicy burgers, smoky ribs, or perfectly charred chicken. It also complements cold cuts and fresh garden salads beautifully, making it a versatile side for any meal, season, or occasion.
Creative Ways to Present
If you want to get a little fancy, try serving the Classic Red Potato Salad Recipe in individual small glass jars or lettuce leaf cups for an elegant picnic or party appetizer. You can also add a twist by mixing in extra ingredients like chopped crispy bacon or a handful of fresh peas for bursts of contrasting texture and flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Classic Red Potato Salad Recipe in an airtight container in the refrigerator. It should stay fresh and delicious for up to three days. Giving it a gentle stir before serving helps redistribute the dressing and keeps everything tasting fantastic.
Freezing
Because of the mayonnaise and sour cream, this potato salad doesn’t freeze well, as the texture can become watery or grainy once thawed. So, it’s best to enjoy it fresh or within a few days refrigerated to savor its creamy goodness at its best.
Reheating
This salad is best served cold or at room temperature and typically isn’t reheated. If you prefer it less chilled, simply let it sit out for 15 to 20 minutes before serving to bring out all the flavors and soften the chill.
FAQs
Can I use other types of potatoes for this recipe?
While red potatoes are preferred for their firmness and color, Yukon gold potatoes can be a good substitute. Avoid starchy russet potatoes, as they can become mushy and won’t hold their shape as well.
Is it okay to use regular mayonnaise instead of light mayo?
Absolutely! Using regular mayonnaise will make your salad richer and creamier, so feel free to choose based on your preference for taste or calorie content.
Can I prepare this salad the day before my event?
Yes, in fact, preparing it the day before allows the flavors to meld even better. Just be sure to store it properly covered in the refrigerator until serving.
What’s the purpose of the hot sauce in the recipe?
The hot sauce adds a subtle kick that balances the creamy and tangy flavors, making the salad more vibrant without making it spicy hot.
How can I make this recipe vegan or egg-free?
You can omit the eggs and substitute vegan mayonnaise and sour cream alternatives to make this dish vegan-friendly. Adding extra diced pickles and celery will help maintain the flavor and texture balance.
Final Thoughts
Nothing beats the joy of digging into a bowl of this Classic Red Potato Salad Recipe that feels like a warm hug from the inside out. It’s simple enough to whip up any time yet special enough to impress family and friends. So next time you want to add a comforting, colorful, and endlessly satisfying side dish to your meal, give this recipe a try—you might just find your new go-to salad for every gathering!
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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
This Classic Red Potato Salad is a creamy, flavorful side dish perfect for picnics, barbecues, and family gatherings. Made with tender red potatoes, hard-cooked eggs, tangy low-fat sour cream, light mayonnaise, and fresh vegetables, it’s seasoned with Dijon mustard, dill, and a hint of hot sauce for a balanced and delicious taste. This salad is best served chilled after allowing the flavors to meld for at least three hours.
Ingredients
Potatoes and Eggs
- 3 pounds red potatoes, cut into chunks
- 4 large hard-cooked eggs, chopped
Dressing
- 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 ingredients needed for the recipe to ensure a smooth preparation process.
- Cook Potatoes: Place the red potato chunks in a pot and cover them with enough water. Bring the water to a boil and cook the potatoes for about 10 minutes or until they are easily pierced with a fork, indicating they are tender. Drain the potatoes and transfer them 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, dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Stir well to blend all the ingredients.
- Season Dressing: Add dried dill weed, garlic powder, onion salt, salt, and pepper to the dressing mixture. Mix thoroughly to evenly distribute the seasonings.
- Toss Salad: Pour the prepared dressing over the cooled potatoes in the large bowl. Gently toss the mixture to coat the potatoes evenly with the dressing without breaking the potato chunks.
- Chill Salad: Cover the bowl and refrigerate the potato salad for at least 3 hours to allow the flavors to meld and serve it chilled for the best taste.
Notes
- For best results, use red potatoes as they hold their shape well after boiling.
- Make sure not to overcook the potatoes to prevent them from becoming mushy.
- Adjust the amount of hot sauce according to your preferred spice level.
- The salad can be prepared a day ahead to enhance flavor integration.
- Use hard-cooked eggs that are properly cooled and peeled for easy chopping.
- If you prefer, fresh dill can be used instead of dried dill weed.
