Description

This Classic Red Potato Salad features tender chunks of red potatoes combined with a creamy dressing made from low-fat sour cream, light mayonnaise, and flavorful seasonings. Enhanced with chopped hard-cooked eggs, celery, green onions, and dill pickle, this salad offers a refreshing and tangy taste perfect for picnics, barbecues, and family gatherings. The salad is chilled before serving to allow the flavors to meld beautifully.

Ingredients

Scale

Potatoes

3 pounds red potatoes, cut into chunks

Hard-Cooked Eggs

4 large hard-cooked eggs, chopped

Dressing & Vegetables

1 cup low-fat sour cream
½ cup light mayonnaise
⅓ celery stalk, chopped
2 green onions, chopped
1 dill pickle, chopped
2 teaspoons Dijon mustard
1 teaspoon white vinegar
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
Salt and pepper to taste

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Instructions

Gather Ingredients: Collect all necessary ingredients and prepare them by washing, chopping, and cooking as needed.
Cook Potatoes: Place the red potato chunks into a pot and cover them with enough water. Bring the water to a boil and cook the potatoes until they can be easily pierced with a fork, about 10 minutes. Drain the potatoes thoroughly and transfer them to a large bowl to cool completely.
Prepare Dressing: In a medium bowl, combine the chopped hard-cooked eggs, low-fat sour cream, light mayonnaise, chopped celery, green onions, dill pickle, Dijon mustard, white vinegar, and a dash of hot sauce. Season the mixture with dried dill weed, garlic powder, onion salt, salt, and pepper. Mix everything until well blended.
Combine Salad: Pour the prepared dressing over the cooled potatoes and gently toss to ensure all potato chunks are evenly coated with the dressing without breaking them up.
Chill: Cover the potato salad and refrigerate for at least 3 hours to let the flavors meld and the salad to chill before serving.

Notes

Using red potatoes helps the salad hold its shape better than other potato varieties.
Chilling the salad for a few hours deeply enhances the flavor melding.
Add freshly chopped dill instead of dried dill for a brighter flavor if preferred.
Adjust hot sauce according to your preferred spice level.
This salad can be stored in the refrigerator for up to 3 days.