Creamy Red Potato Salad (Printable)

Tender red potatoes tossed with crisp vegetables in a creamy, tangy dressing. Ideal for gatherings and outdoor meals.

# 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
12 - 2 hard-boiled eggs, peeled and chopped

# How To Make It:

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 smooth and well combined.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the bowl. Gently toss to coat all ingredients evenly with the dressing.
05 - Fold in chopped hard-boiled eggs if using. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld. Garnish with additional fresh herbs before serving if desired.

# Expert Suggestions:

01 -
  • The creamy tangy dressing clings perfectly to waxy red potatoes that never turn mushy
  • It actually tastes better after a day in the fridge so you can make it ahead without stress
02 -
  • Starting potatoes in cold water ensures even cooking so some pieces do not turn to mush while others stay crunchy
  • Letting the salad rest in the fridge is nonnegotiable because the potatoes need time to really soak up that dressing
03 -
  • Cut your potatoes into uniform cubes so they all cook at the same rate
  • Taste the dressing before adding it to the potatoes and adjust the acidity if needed

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