Creamy Red Potato Salad (Print View)
Tender red potatoes in creamy dressing with crisp vegetables, ideal for gatherings and outdoor meals.
# 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
12 - 2 hard-boiled eggs, peeled and chopped
# 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 potatoes are fork-tender.
02 - Drain potatoes thoroughly and spread on a baking sheet. Let cool for 10 minutes to prevent dressing from separating.
03 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until completely smooth and emulsified.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the bowl. Gently fold to coat evenly with dressing, being careful not to break up potato pieces.
05 - Fold in chopped hard-boiled eggs. 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 fresh herbs before serving.
# Expert Advice:
01 -
- The tangy dressing strikes that perfect balance between creamy and bright
- Red potatoes stay tender but never fall apart, giving each bite substance
02 -
- Hot potatoes will make your dressing separate and turn watery every time
- Potatoes absorb more flavor when dressed while slightly warm rather than cold
03 -
- Cut potatoes into uniform sizes so they cook evenly
- Taste and adjust seasoning after chilling since cold needs more salt