Red Potato Salad is a refreshing and creamy side dish that’s both crowd-pleasing and budget-friendly! Tender red potatoes are combined with hard-boiled eggs, crunchy celery, and green onions, all coated in a simple yet flavorful dressing of sour cream, mayonnaise, and Dijon mustard. A sprinkle of tangy dill adds the perfect finishing touch. This vibrant, full-flavored salad is ideal for BBQs, potlucks, and holiday celebrations!
INGREDIENTS
- 3 pounds red potatoes, rinsed and quartered
- ½ cup mayonnaise
- ¾ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- 4 hard-boiled eggs, chopped (optional)
- ½ cup finely chopped celery
- 3 green onions, sliced
INSTRUCTIONS
- Place the quartered potatoes in a large saucepan and cover with water by 1 inch. Season the water with salt, just like you would for pasta. Bring to a boil over high heat, then cook for 15-20 minutes until the potatoes are fork-tender. Drain the potatoes in a colander and set aside to cool.
- While the potatoes cool, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, dill, and pepper.
- Once the potatoes have cooled, add them to the dressing along with the chopped eggs, celery, and green onions. Stir everything together until evenly coated.
- Cover the bowl and refrigerate for at least 3 hours to allow the flavors to meld. Serve and enjoy!
NUTRITION (PER SERVING)
- Calories: 239 kcal
- Carbohydrates: 23g
- Protein: 6g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 88mg
- Sodium: 389mg
- Potassium: 692mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 295 IU
- Vitamin C: 12.7mg
- Calcium: 49mg
- Iron: 1.4mg
