Creamy Red Potato Salad
Transport your taste buds to culinary bliss with this Creamy Red Potato Salad—a perfect blend of velvety textures and fresh, zesty flavors. This classic side dish features tender, skin-on red potatoes tossed in a luscious dressing of mayonnaise, sour cream, Dijon mustard, and a hint of apple cider vinegar for a tangy kick. Finely diced celery and red onion add crunch, while fresh parsley and chives infuse vibrant herbal notes. A sprinkle of optional paprika provides a pop of color and a touch of smoky warmth. Ready in just 35 minutes, this crowd-pleasing potato salad is ideal for summer barbecues, potlucks, or as a refreshing make-ahead dish. Serve it chilled and savor every creamy, herbaceous bite!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks, finely diced
- 0.5 cup red onion, finely chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons chives, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika (optional, for garnish)
Instructions
Rinse the red potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for color and texture.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat.
Once the water reaches a boil, reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook them.
Drain the cooked potatoes and spread them out on a baking sheet to cool slightly. Let them cool for about 10 minutes.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Add the cooled potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly with the creamy mixture.
Fold in the diced celery, chopped red onion, parsley, and chives. Mix until well-combined, being careful not to mash the potatoes.
Taste and adjust seasoning with additional salt and pepper if necessary.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir to redistribute the dressing. Optional: Garnish with a sprinkle of paprika for a pop of color.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 27.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4658 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
