Description
A creamy red potato salad made with tender potatoes, hard-boiled eggs, crisp celery, fresh dill, and a tangy homemade dressing. This classic summer side dish is perfect for BBQs, picnics, potlucks, and family gatherings.
Ingredients
2 lbs (900 g) red potatoes, cut into bite-sized pieces
3 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 celery stalks, finely diced
1/4 cup red onion, finely diced
2 tbsp dill pickles, finely chopped
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika, plus extra for garnish
1 tsp salt
1/2 tsp black pepper
Instructions
1. Place the red potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender. Drain and let cool for about 15 minutes.
3. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
4. Add the cooled potatoes, chopped eggs, celery, red onion, dill pickles, fresh dill, and parsley.
5. Gently fold everything together until the potatoes are evenly coated without breaking them apart.
6. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
7. Garnish with extra paprika and fresh dill before serving.
Notes
For the best flavor, prepare the potato salad several hours or one day in advance.
Use red potatoes or Yukon Gold potatoes for the creamiest texture.
Do not overcook the potatoes or they may become mushy.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Not recommended for freezing because the dressing may separate.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiling
- Cuisine: American