Red Potato Salad is a timeless, creamy side dish that brings together tender red potatoes, crisp celery, fresh herbs, and perfectly cooked eggs, all tossed in a rich and tangy dressing. This salad is especially well-suited for summer picnics, potlucks, barbecues, or as a comforting accompaniment to your favorite grilled meats. The red potatoes hold their shape well after cooking and provide a slightly sweet, buttery flavor that works beautifully with the cool, herbed dressing.
This variation adds a twist with fresh dill and chives for a punch of flavor, while the dressing—made with mayonnaise, sour cream, and Dijon mustard—strikes the perfect balance of creamy and zesty. Whether served warm or chilled, it’s a dish that offers refreshing texture and color in every bite. The combination of soft eggs, crunchy vegetables, and tangy herbs ensures each forkful is satisfying and bursting with flavor.
Why You’ll Love This Recipe:
• Classic Comfort: A timeless favorite that never goes out of style.
• Fresh and Herby: Dill and chives bring brightness and depth to the dish.
• Perfect for Gatherings: Makes enough to feed a crowd and can be made ahead.
Ingredients:
Red Potato Salad:
• 2½ lbs red potatoes
• 2 teaspoons salt
• 4 large eggs
• 2 ribs celery, chopped
• ¼ cup finely chopped red onion
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh chives
• Salt, to taste
• Freshly ground black pepper, to taste
Dressing:
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon Dijon mustard
Instructions:
Step 1: Cook the Potatoes
• Place the red potatoes in a large pot and cover with cold water. Add the salt and bring the water to a boil.
• Reduce to a simmer and cook until the potatoes are fork-tender, about 10–20 minutes depending on size.
• Drain the potatoes and immediately plunge them into an ice bath to halt the cooking and help retain texture.
Step 2: Steam the Eggs
• Fill a saucepan with water just below a steamer basket. Bring it to a boil.
• Carefully place the eggs into the steamer basket using a slotted spoon or tongs.
• Cover and steam the eggs for 15 minutes.
• Once done, transfer the eggs to an ice bath to stop the cooking and make peeling easier.
Step 3: Prepare the Dressing
• In a small bowl, combine the mayonnaise, sour cream, and Dijon mustard.
• Stir until smooth and well-blended. Set aside.
Step 4: Combine the Salad
• Once cooled, cut the potatoes into bite-sized pieces.
• Peel and chop the eggs.
• In a large mixing bowl, add the potatoes, chopped eggs, celery, red onion, dill, and chives.
Step 5: Toss with Dressing
• Pour the prepared dressing over the potato mixture.
• Gently toss everything together until well-coated.
• Taste and season with additional salt and freshly ground black pepper as needed.
Tips:
• Potato Size Matters: Try to cut your potatoes into uniform sizes before cooking to ensure even doneness.
• Don’t Overcook Eggs: Steaming the eggs instead of boiling reduces the risk of overcooking and gives you perfect yolks.
• Make It Creamier: If you prefer an extra-creamy potato salad, increase the sour cream by a couple of tablespoons.
• Add Crunch: Mix in chopped pickles or a handful of radishes for added crunch and tang.
• Customize Herbs: Swap dill for tarragon or parsley if that’s more your style.
Storage Options:
• Refrigerator: Store in an airtight container in the fridge for up to 4 days. It actually tastes even better after a few hours once the flavors meld together.
• Make Ahead: You can prepare the potatoes, eggs, and dressing a day in advance. Store them separately and combine just before serving to maintain freshness.
• Do Not Freeze: This salad doesn’t freeze well due to the dairy-based dressing and fresh herbs—it’s best enjoyed fresh or within a few days.
