Description
This red skin potato salad is creamy, herby, and full of texture—from the crisp celery to the tender potatoes and the brightness of Dijon and vinegar. The thin-skinned red potatoes hold their shape beautifully, and the mix of sour cream and mayonnaise creates a perfectly balanced, tangy dressing. It’s ideal for picnics, BBQs, potlucks, or weekday lunches. Make it ahead—it only gets better with time. One bowl of this and you’ll never want the store-bought kind again.
Ingredients
2.5 pounds red skin potatoes, unpeeled and quartered
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 celery stalks, finely diced
1/3 cup red onion, finely chopped
2 tablespoons fresh dill, chopped
1 tablespoon parsley, chopped
Salt and black pepper, to taste
Optional: extra dill or paprika for garnish
Instructions
- Boil quartered potatoes in salted water for 12–15 minutes until just fork-tender.
- Drain and cool on a tray for 20–30 minutes.
- In a bowl, whisk mayo, sour cream, Dijon mustard, and vinegar until smooth. Season with salt and pepper.
- Add diced celery, red onion, and fresh herbs to the dressing. Mix well.
- Combine cooled potatoes with the dressing. Fold gently to avoid breaking them up.
- Chill for at least 1 hour before serving. Garnish with extra herbs if desired.
Notes
Let potatoes cool completely before mixing to preserve texture.
If red onion is too strong, soak it in cold water briefly.
Salad tastes best after 4–12 hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Boil + Chill
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 270