Creamy Red Potato Salad (Printable)
Tender red potatoes tossed in creamy dressing with crisp celery and red onion.
# Ingredient List:
→ Potatoes
01 - 2 lbs red potatoes, scrubbed and cut into 1-inch cubes
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Vegetables & Herbs
08 - 3 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh chives, chopped (optional)
12 - 2 hard-boiled eggs, peeled and chopped (optional)
# How to Make:
01 - Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat. Reduce heat and simmer for 10–12 minutes until fork-tender.
02 - Drain potatoes thoroughly and spread on a baking sheet to cool for 10 minutes.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and fully combined.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the bowl. Gently toss to coat all ingredients evenly with dressing.
05 - Fold in chopped hard-boiled eggs if using. Taste and adjust salt and pepper as needed.
06 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Garnish with additional herbs before serving if desired.
# Helpful Tips:
01 -
- The red potatoes hold their shape beautifully, so you get tender bites instead of mush
- That tangy-sweet dressing strikes the perfect balance between creamy and bright
- It actually tastes better after sitting in the fridge, making it ideal for make-ahead meals
02 -
- Never dress warm potatoes—the heat causes mayo to separate into an oily, unappetizing mess
- Potato salad needs more salt than you think; taste again after chilling because cold food dulls seasonings
- The vinegar might seem sharp at first, but it mellows beautifully in the fridge
03 -
- Cut potatoes into uniform cubes so everything cooks at the same rate
- Use a serrated knife on the boiled potatoes—they slice cleanly without squishing