New Red Potato Salad
Creamy, tangy, and bursting with fresh herb flavors, this New Red Potato Salad is a delightful upgrade to the classic picnic side dish. Featuring tender red potatoes with their skins on for a rustic touch, this recipe combines a smooth dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar for the perfect balance of creaminess and zing. Crisp diced celery, zesty green onions, and aromatic fresh dill and parsley add crunch and vibrant flavor to every bite. Quick to prepare and easy to chill, this potato salad pairs beautifully with grilled meats, sandwiches, or as a standalone dish for any gathering. Make ahead for maximum flavor infusion and enjoy this irresistible twist on a summer favorite!
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Recipe Information
Ingredients
- 2 pounds small red potatoes
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 1 tablespoons Dijon mustard
- 1.5 teaspoons apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 celery stalks, diced
- 3 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
Scrub the red potatoes under running water to clean them. Leave the skins on, as they add great texture and color.
Cut any large potatoes in half to ensure even cooking. Smaller potatoes can remain whole.
Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them cool until they are safe to handle but still warm, about 10 minutes.
While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Once the potatoes are cool enough to handle, cut them into bite-sized chunks and transfer them to a large mixing bowl.
Add the diced celery, sliced green onions, chopped dill, and parsley to the bowl with the potatoes.
Pour the dressing over the potato mixture and gently toss everything together until evenly coated. Be careful not to mash the potatoes while mixing.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve the potato salad chilled, garnished with a sprinkle of fresh dill or parsley if desired. Enjoy!
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 19.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4864 mg | 103% | |
*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.
