Creamy Red Potato Salad
A delicious and versatile creamy red potato salad, perfect for summer gatherings, easy to prepare, and a crowd-pleaser.
Ingredients
Main Ingredients
- 2 pounds Red Potatoes Substitution: Yukon Gold potatoes may be used for a buttery flavor.
- 1 teaspoon Salt Adjust to taste.
- 4 large Eggs Tip: Steam for easy peeling and perfect doneness.
- 2 stalks Celery Can substitute green onions for a milder taste.
- 1 medium Red Onion Sweet onions can be a milder alternative.
- 1 tablespoon Fresh Dill Substitution: Fresh parsley for a different herbal note.
- 2 tablespoons Fresh Chives Substitution: Green onions can also work here.
Dressing Ingredients
- 1 cup Mayonnaise Substitution: Greek yogurt for a lighter option.
- 1/2 cup Sour Cream Substitution: Plain yogurt can be used for a lower fat alternative.
- 2 tablespoons Dijon Mustard Can replace with yellow mustard if preferred.
Instructions
Preparation
- Wash and cube the red potatoes, then place them in a large pot of salted boiling water for 15-20 minutes or until tender. Drain and set aside to cool.
- While the potatoes cook, steam the eggs for about 12 minutes. Once done, cool them under cold water, peel, and chop.
- Dice the celery and red onion into small pieces.
- In a medium bowl, mix together mayonnaise, sour cream, and dijon mustard until smooth.
- In a large bowl, combine the cooled potatoes, chopped eggs, diced celery, and onion. Pour the dressing over the top, add the dill and chives, and gently fold everything together.
- Let the salad chill in the fridge for at least 30 minutes before serving.
Notes
This salad can serve family-style or in meal-prep boxes. It pairs well with grilled meats, sandwiches, or baked bread. Garnish with chives or paprika for extra flair. Leftovers can be stored in an airtight container for up to three days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 13gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 1g
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