Easy Red Potato Salad
Creamy, tangy, and loaded with vibrant flavors, this Easy Red Potato Salad is the perfect side dish for any occasion, from backyard barbecues to casual weeknight dinners. Featuring tender red potatoes with the skin on for added texture, this recipe combines a luscious dressing made from mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar for a zesty kick. Crisp celery, red onion, and fresh herbs like parsley and dill add a refreshing crunch and herbaceous notes, elevating every bite. Ready in just 35 minutes and simple to prepare, this potato salad is best served chilled, making it a make-ahead favorite for potlucks and picnics. Perfectly balanced and packed with flavor, it's the ultimate go-to recipe for classic red potato salad lovers.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 1 tablespoons dijon mustard
- 1 teaspoons apple cider vinegar
- 2 large celery stalks
- 0.5 medium red onion
- 2 tablespoons fresh parsley
- 1 tablespoons fresh dill
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized pieces, leaving the skins on for added texture.
Place the potatoes in a large pot and cover with water. Add a pinch of salt to the water.
Bring the pot to a boil, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes or until fork-tender. Avoid overcooking to prevent them from becoming mushy.
While the potatoes are cooking, finely chop the celery, red onion, parsley, and dill.
In a large mixing bowl, combine the mayonnaise, sour cream, dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth and creamy.
Drain the cooked potatoes and let them cool for about 10 minutes. They should still be warm but not hot.
Add the slightly cooled potatoes to the mixing bowl with the dressing. Toss gently to coat the potatoes evenly.
Fold in the chopped celery, red onion, parsley, and dill until evenly distributed.
Taste and adjust seasoning with additional salt and pepper if needed.
Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4250 mg | 90% | |
*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.
