Red Potato Salad

Potato salad is a classic summer staple, and this creamy red potato salad recipe will surely be a hit at your next picnic or barbecue. This dish is delicious with a perfect blend of tender red potatoes, crunchy celery, tangy pickles, and fresh herbs, all tossed in a creamy dressing. Let’s dive into the recipe!

You’ll need:

  • 2 pounds small red potatoes
  • 2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon yellow mustard (Dijon or whole grain mustard can be substituted)
  • 2 celery stalks, finely chopped (about 1/3 cup)
  • 1 to 2 medium dill pickles, finely chopped (about 1/3 cup)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • Salt and fresh ground black pepper

To make:

  1. Cook the Potatoes: Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (use one teaspoon for every quart of water). Bring the water to a boil, then reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are easily pierced with a fork.
  2. Prepare an Ice Bath: Meanwhile, set up an ice bath by adding cold water to a medium bowl filled with ice. Drain the potatoes and place them into the ice bath to cool.
  3. Chop the Potatoes: When the potatoes are cool enough to handle, chop them into bite-size chunks and add them to a large bowl. Scatter the vinegar over the potatoes and lightly season with salt.
  4. Make the Dressing: In a separate bowl, stir together the mayonnaise, sour cream, and mustard.
  5. Combine Ingredients: Add the mayonnaise mixture, celery, pickles, parsley, dill, and chives to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
  6. Season: Season the salad with salt and pepper to taste. For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

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