Red Potato Salad Goes with Bbq
Elevate your backyard barbecue with this delicious and creamy Red Potato Salad that’s perfectly crafted to complement smoky grilled flavors. Made with tender red potatoes, crisp celery, and zesty red onion, this salad gets its tangy kick from a blend of Dijon mustard, apple cider vinegar, and a touch of sugar. Fresh parsley and dill add a burst of herbal freshness, while the velvety combination of mayonnaise and sour cream makes every bite irresistibly rich. Simple to prepare and easy to make ahead, this classic summer side dish is a crowd-pleaser that pairs beautifully with ribs, chicken, or brisket. Whether for a cookout, potluck, or family dinner, this potato salad is sure to shine!
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Recipe Information
Ingredients
- 2 lb red potatoes
- 1 tsp salt
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1.5 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 2 stalks celery, finely diced
- 0.25 cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 0.5 tsp black pepper
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized pieces, about 1-inch cubes.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly while you prepare the dressing.
In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and sugar until smooth.
Add the diced celery, chopped red onion, parsley, and dill to the potatoes.
Pour the dressing over the potatoes and vegetables. Gently toss everything together until well-coated, being careful not to break up the potatoes.
Season the salad with black pepper to taste, and adjust seasoning with more salt if needed.
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle stir. Garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 27.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4195 mg | 89% | |
*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.
