This creamy red potato salad recipe is packed with tender red potatoes bathed in a tangy dressing and mixed with the satisfying crunch of freshly diced celery and onions.
I’ve been craving something a little different than traditional potato salad. I like making my potato salad with 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, and pairs perfectly with the fresh ingredients.
Ingredients and Substitutions
- Red potatoes - You can substitute Yukon gold or even russet potatoes. Using russets would make this more of a classic potato salad, but waxy potatoes have a firmer texture.
- Mayo - Mayonnaise is the base of the creamy dressing and should not be substituted. If you want to make it healthier you could use plain Greek Yogurt instead, but it will change the flavor some.
- Sour cream - Making this homemade 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.
- White vinegar - Red wine vinegar, white wine vinegar, or apple cider vinegar would each be a good substitute.
- Dijon mustard - Regular yellow mustard can be substituted, but it will add a slightly sharper flavor. Otherwise, use a spicy mustard.
- Sugar - It is acceptable to remove this if you don't like using sugar, but it does add a nice touch of sweetness to the dressing.
- Lemon juice - If using fresh lemon juice, you can also add a little lemon zest for a brighter flavor.
- Red onion - A yellow onion can be substituted for a more mild onion flavor.
- Green onions - Fresh herbs, such as fresh parsley and fresh chives, can also be used for extra flavor.
This is a great recipe to customize to fit your tastes. Add or subtract ingredients as desired, including additions such as fresh dill, and hard-boiled eggs, or even craft a delicious potato salad with dill pickles. After all, the best potato salad ever is the one you create!
How to make it
This easy recipe begins by chopping your red potatoes into bite-sized pieces and then boiling them for ten minutes in a large saucepan of salted water set over high heat. (You should cover potatoes with one inch of water at least.) While the potatoes are cooking you can prepare the remaining ingredients.
In a large mixing bowl combine the mayo, sour cream, vinegar, Dijon, sugar, lemon juice, chopped onions, and celery. When the potatoes are done boiling they can be drained from the water and added to the potato salad mixture, however, I recommend letting the warm potatoes cool to room temperature first. Place your potato salad in the refrigerator to cool, then serve.
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 the perfect accompaniment to serve at picnics, summer 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 that can be filled with ice to keep your cold food chilled while you focus on enjoying your time with friends and family.
Storing & Leftovers
Leftover red potato salad should be stored in an airtight container and placed in the refrigerator. The sealed container prevents odors from within the fridge soaking into the flavor of your potato salad.
You should enjoy the leftovers within five days. Already the next day you will notice it is less creamy the longer it sits in your refrigerator. This is because the potatoes will soak up moisture. You can add additional mayo prior to serving leftovers to make it wonderfully creamy again.
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Creamy Red Potato Salad Recipe
- 3 pounds red potatoes
- 1 ¼ cup mayo
- ½ cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoons sugar
- 1 tablespoons lemon juice
- ½ red onion (chopped)
- ⅓ cup green onion (chopped)
- ½ cup celery (~1 stalk, cut stalk into three vertical strips prior to chopping)
- salt to taste
- ground black pepper
- Chop the red potatoes into bite-sized ½" cubes and place potatoes in a pot of salted cold water and bring to a boil.
- Boil until tender and easily pierced with a fork, approximately 10 minutes.
- While potatoes are boiling chop all remaining vegetables and combine in a large bowl with remaining ingredients.
- When done boiling, drain the hot potatoes and let them cool slightly by rinsing under cold water. Then combine the potatoes with the dressing mixture.
- Enjoy right away, but the flavors are best when set in the fridge overnight.
This recipe was originally published on FoxValleyFoodie.com May 12, 2015.