As the sun shines and the grill sizzles, there’s nothing quite like the comfort of a creamy potato salad to complement your summer gatherings. This Creamy Red Potato Salad comes together in about 30 minutes and stands out for its rich flavors and creamy texture that make it a crowd-pleaser. It’s not just any potato salad; the combination of fresh herbs and tangy dressing elevates it to a whole new level.
This recipe is perfect for anyone hosting summer picnics, barbecues, or potlucks. You can easily prepare it a few hours in advance, allowing the flavors to meld beautifully before serving.
Why You’ll Love This Recipe
- The red potatoes give a delightful, creamy texture and flavor.
- Fresh herbs add a vibrant touch to every bite.
- It’s a versatile dish that pairs well with grilled meats.
- Perfect for meal prepping, as it keeps well in the fridge.
What You’ll Need
Gather these ingredients for a delicious potato salad.
For the Salad
- 2 pounds red potatoes, diced
- 1 teaspoon salt, adjust to taste
- 4 large eggs, steamed for easy peeling
- 2 stalks celery, diced
- 1 medium red onion, diced
For the Dressing
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup mayonnaise, or Greek yogurt for a lighter option
- 1/2 cup sour cream, or plain yogurt for lower fat
- 2 tablespoons Dijon mustard, or yellow mustard if preferred
Note: Yukon Gold potatoes may be used for a buttery flavor. Green onions can replace celery for a milder taste. Sweet onions work better for a milder option. Fresh parsley can replace dill for a different herb taste.
Substitutions & Swaps
- Yukon Gold potatoes instead of red potatoes
- Greek yogurt instead of mayonnaise
- Plain yogurt instead of sour cream
- Green onions in place of chives
How to Make It
Creating this creamy potato salad is simple and straightforward.
1. Boil the potatoes
Place the diced red potatoes in a large pot, cover with water, and add salt. Bring to a boil and cook until tender, around 15-20 minutes. Drain and set aside to cool.
2. Prepare the eggs
While the potatoes are boiling, steam the eggs for about 12 minutes for perfect doneness. Once done, cool them under cold water and peel.
3. Chop vegetables
Dice the celery and red onion into small pieces. Chop the fresh dill and chives as well.
4. Mix the dressing
In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, dill, and chives. Mix until smooth.
5. Combine ingredients
Add the cooled potatoes, chopped celery, red onion, and peeled eggs (chopped) to the dressing. Stir gently to combine without mashing the potatoes.
6. Adjust seasoning
Taste the salad and adjust the salt or add more Dijon mustard according to preference.
7. Chill and serve
Cover the salad with plastic wrap and refrigerate for at least one hour before serving to let the flavors meld.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, the texture will suffer.
Reheat: not necessary, served chilled.
Tips for Best Results
- Use fresh dill for the best flavor profile.
- Opt for steaming the eggs to avoid overcooking.
- Let the salad chill for at least an hour for improved taste.
- Adjust the ingredients to suit your flavor profile.
Serving Suggestions
- Serve alongside grilled chicken or burgers.
- Great for a picnic or potluck event.
- Pair with a light white wine for a delightful meal.
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