Creamy Red Potato Salad (Printable)

Tender red potatoes tossed in creamy tangy dressing with crisp vegetables and fresh herbs.

# What You'll Need:

→ Potatoes

01 - 2 lbs red potatoes, scrubbed and cut into 1-inch cubes

→ Dressing

02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Vegetables & Herbs

08 - 3 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh chives, chopped
12 - 2 hard-boiled eggs, peeled and chopped

# How to Make It:

01 - Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10–12 minutes until fork-tender.
02 - Drain potatoes thoroughly and spread on a baking sheet to cool for 10 minutes, allowing steam to escape and preventing dressing from becoming watery.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until completely smooth and well combined.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the dressing. Gently fold to coat evenly, taking care not to break up the potatoes.
05 - Fold in chopped hard-boiled eggs if using. Taste the salad and adjust salt or pepper as needed to balance flavors.
06 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Salad can be made up to 24 hours in advance.
07 - Garnish with additional fresh herbs before serving if desired. Serve chilled as a side dish for picnics, barbecues, or alongside grilled meats.

# Expert Advice:

01 -
  • The creamy tangy dressing strikes that perfect balance between rich and refreshing, making it impossible to stop at just one serving
  • Red potatoes keep their texture beautifully, so you never end up with mushy salad even after days in the refrigerator
  • Everything can be prepped ahead, letting the flavors develop while you actually enjoy your own party
02 -
  • Warm potatoes absorb dressing too aggressively, leaving you with dry salad the next day
  • Red onion can overpower if it sits too long, so dice it finely and consider rinsing it first
  • The salad needs at least an hour in the refrigerator, but it gets even better after a full day
03 -
  • Cut your potatoes into uniform cubes so they all cook at the same rate
  • Sprinkle a little vinegar over the warm potatoes before dressing them for extra flavor penetration
  • Taste and adjust the seasoning after chilling, as cold mutes flavors

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