This Creamy Red Potato Salad recipe is sure to be a hit at your next picnic or potluck. Tender red potatoes are bathed in a tangy dressing and mixed with the satisfying crunch of freshly diced celery and onions. This is summer in a bowl!
I am tired. I know food bloggers are perfect, and the worst thing that ever happens to them is that they chip a nail while typing about their perfect lives, only to end up gleaning some sort of profound life lesson from it, all the while forcing you to endure 30 paragraphs of irrelevant enlightenment and endless scrolling before you are permitted to view their recipe… But, as for me, I’m just tired and a little crabby today. It happens, right?
Whether it is food bloggers or your friends on social media, it is important not to compare their highlight reel with your behind the scenes struggles. Nobody is as perfect as their life appears… Hey, would you look at that? I guess I did glean a profound life lesson after all! Instead, I recommend comparing your potato salad to theirs. With my Creamy Red Potato Salad recipe, you have a sure-fire side dish to upstage them at your next potluck and give you that fleeting sense of superiority you crave… Even if it only lasts until their next facebook update.
How to Make Red Potato Salad
I’ve always loved potato salad, but I wanted something a little different than the traditional potato salad. I like red potatoes because I enjoy their firmer, less starchy taste. It makes the potato salad taste clean and fresh. Adding a bit of vinegar, mustard, and lemon juice lends a great tang that jumps right out of the creamy sauce. Finally, chopped celery and onions gives the dish a lively crunch.
This recipe took me a number of tries to get right, but I’m very happy with it now. However, it is still a great recipe to customize to fit your tastes. Add or subtract ingredients as desired, including additions such as hard-boiled eggs, or even pickles.
Do You Cut Potatoes Before Boiling Them For Potato Salad
Yes, cutting the potatoes prior to boiling helps them cook more evenly and faster. It is also easier on your hands to cut potatoes prior to cooking, rather than trying to handle a hot potato while chopping. You can cut them into whatever size you prefer for your potato salad, however, I like 1/2″ cubes best.
How Long Should I Cook Red Potatoes for Potato Salad
Boiling red potatoes for 10 minutes is typically sufficient, although the time will vary depending on how thick your potatoes are cut. You will know they are done if you can easily pierce them with a fork. At this point drain them from the water and allow them to cool (rinsing under cold water works well).
Red Potato Salad with Sour Cream
The secret to making creamy potato salad is using mayo, however, sour cream is a great addition as well. Making red potato salad with sour cream adds a subtle tanginess to the dressing, and a little will go a long way. However, sour cream can be completely omitted as well if you prefer. If you omit the sour cream from the recipe, feel free to add a little more mayo to compensate if needed.
How to Serve Potato Salad
This Creamy Red Potato Salad can be served right away, but it is best if the flavors are allowed to meld in the refrigerator overnight. You will be amazed by how much the flavor evolves.
Potato salad is a popular dish at picnics, cookouts, and potlucks, but the problem with these events is that food is often left outside in the hot weather for hours on end. Since potato salads are dairy based, that is just asking for food poisoning. However, I found the coolest outdoor serving bowl (affiliate link) that can be filled with ice to keep your cold food chilled while you focus on enjoying your time with friends and family.
This Creamy Red Potato Salad recipe is sure to be a hit at your next picnic or potluck. Tender red potatoes are bathed in a tangy dressing and mixed with the satisfying crunch of freshly diced celery and onions. This is summer in a bowl!
- 3 lb Red Potatoes
- 1 1/4 cup Mayo
- 1/2 cup Sour Cream
- 2 tbsp White Vinegar
- 1 tbsp Sugar
- 1 tbsp Lemon Juice
- 2 tbsp Dijon Mustard
- 1/2 Red Onion (chopped)
- 1/3 cup Green Onion (chopped)
- 1/2 cup Celery (~1 stalk, cut stalk into three vertical strips prior to chopping)
- Salt
- Ground Pepper
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Chop potatoes into bite-sized 1/2" cubes and place in a pot of salted boiling water.
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Boil until tender and easily pierced with a fork, approximately 10 minutes.
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While potatoes are boiling chop all remaining vegetables and combine in a large bowl with remaining ingredients.
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Remove potatoes when done boiling, let cool slightly and combine them with mixture.
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Enjoy right away, but the flavors are best when set in the fridge overnight.
Don't mash the potatoes or the salad won't be creamy. The mashed potatoes will soak up the sauce.
IF YOU LIKED THIS RECIPE you should check out my Classic Seafood Pasta Salad recipe.
This recipe was originally published on FoxValleyFoodie.com May 12, 2015.
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made this for dinner to go along with some grilled salmon, very tasty!
I’m glad you liked it!
Do I peel the red potatoes?
I don’t peel them ever, but you can if you prefer.
I tried out this Recipe with my own twist. I used every item expect celery. In stead I added about a cup and 11/2 cups of chopped 1/2 in cubes of fresh peeled cucumber. Added a pinch of kosher salt and ground pepper. Let it cool over night in refrigerater. It was a huge hit. Thank you Peter Kenyon Riverview Glorida.