This red potato salad is the perfect balance of creamy, tangy, and crunchy textures, making it a standout dish at any picnic, barbecue, or family gathering. With tender red potatoes, crisp celery, and a flavorful dressing, this salad is sure to become a favorite on your table.
A Delicious Side Dish for Every Occasion
Red potato salad is a versatile dish that pairs beautifully with grilled meats or as part of a comforting spread. The addition of hard-boiled eggs, dill pickles, and a fresh dill dressing brings a delightful variety of flavors, creating a creamy yet tangy side that everyone will love.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Chill time: 1 hour
- Serving: 6-8 people
- Equipment: Large pot, large mixing bowl, small bowl
Recipe Title: How To Make The Best Red Potato Salad
Ingredients:
- 2 pounds red potatoes, scrubbed and cut into bite-sized pieces
- 1/4 cup red onion, finely chopped
- 2 celery stalks, chopped
- 4 hard-boiled eggs, chopped
- 1/2 cup dill pickles, chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Paprika for garnish
Directions:
- Cook the Potatoes: Place the red potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are just tender when pierced with a fork. Drain and allow the potatoes to cool slightly.
- Prepare the Salad Base: In a large mixing bowl, combine the cooled potatoes, finely chopped red onion, chopped celery, hard-boiled eggs, and chopped dill pickles. Gently toss to mix the ingredients.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and fresh dill. Season with salt and pepper to taste, adjusting the flavors as needed.
- Combine and Toss: Pour the dressing over the potato mixture in the large bowl. Toss gently to ensure all the ingredients are evenly coated with the creamy dressing.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld and develop. Just before serving, sprinkle with paprika for a touch of color and extra flavor.
Creamy, Tangy, and Perfect for Any Gathering
This red potato salad is a must-have for summer barbecues, potlucks, or as a comforting side dish for everyday meals. Its creamy texture, combined with the crispness of the celery and tangy kick from the Dijon mustard and pickles, makes every bite a burst of flavor. Serve it chilled, and enjoy how this classic dish brings everyone to the table!
