Red Potato Salad (Printable)
Tender red potatoes tossed in creamy dressing with crisp vegetables and fresh herbs.
# What You'll Need:
→ 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)
# Directions:
01 - Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce heat and simmer 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 completely smooth.
04 - Add cooled potatoes, celery, red onion, parsley, and chives (if using) to the bowl. Gently toss until all ingredients are evenly coated with dressing.
05 - Fold in chopped hard-boiled eggs if using. Taste and adjust salt and pepper as needed.
06 - Cover bowl and refrigerate at least 1 hour to allow flavors to meld. Garnish with additional herbs before serving if desired.
# Expert Advice:
01 -
- The creamy tangy dressing clings perfectly to each potato cube without overwhelming them
- It actually tastes better after resting overnight making it ideal for stressfree entertaining
02 -
- Never mix warm potatoes with dressing or you will end up with a sad watery salad
- The vinegar measurement matters too little leaves it flat too much makes it sharp
03 -
- Cut your potatoes into uniform cubes so they cook at the same rate
- Taste the dressed salad before chilling as cold temperatures mute flavors