Red Potato Salad Recipe

This creamy red potato salad combines tender red potatoes, fresh dill, celery, and red onion in a tangy mayonnaise and sour cream dressing. Perfect for picnics, barbecues, and summer meals.

Ingredients

• 2 pounds small red potatoes
• 1 small red onion, finely diced
• 1 stalk celery, finely diced
• 2 tablespoons fresh lemon juice

For the dressing:

• ½ cup mayonnaise (regular or light)
• ½ cup sour cream or Greek yogurt
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup fresh dill, chopped

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Instructions

1. Cook the potatoes: Place potatoes in a large saucepan or pot and cover with water by 1 inch. Bring to a boil and cook until tender, 15–20 minutes. Drain and transfer to a large bowl. Toss with fresh lemon juice.
2. Add vegetables: Stir in the diced red onion and celery.
3. Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), dill, salt, and pepper until smooth and well combined.
4. Combine: Pour the dressing over the potatoes and vegetables. Gently stir to coat everything evenly.
5. Chill: Refrigerate for at least 2 hours or overnight before serving to allow flavors to meld.

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Why You’ll Love This Recipe

This red potato salad is creamy, tangy, and packed with fresh flavors from dill, lemon, and crisp vegetables. It’s a classic side dish perfect for picnics, barbecues, and family meals.

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Tips

• Cook potatoes until just tender to avoid mushy salad.
• Use small red potatoes for best texture and flavor.
• Mix gently to prevent breaking the potatoes.
• Chill for several hours for richer flavor.

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Variations and Substitutions

• Dressing: Substitute Greek yogurt for sour cream for a lighter version.
• Herbs: Swap dill with parsley, chives, or tarragon.
• Add-ins: Include chopped pickles, hard-boiled eggs, or green onions.
• Mayonnaise alternative: Use avocado mayo or a vinaigrette for a lighter option.

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FAQs

Can I make this ahead of time?
Yes, it tastes even better when refrigerated overnight.

How long does it last?
Store in an airtight container in the refrigerator for up to 3 days.

Can I use other potatoes?
Yes, Yukon Gold or red-skinned potatoes work well, but small red potatoes hold their shape best.

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Serving Suggestions

• Serve chilled as a side dish for grilled meats or sandwiches.
• Pair with barbecue ribs, fried chicken, or roasted vegetables.
• Add a sprinkle of paprika or extra dill for garnish.
• Great for potlucks, picnics, and family gatherings.