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

Scale

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
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

Cook Mode Prevent your screen from going dark

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.