Creamy Red Potato Salad Recipe
User Reviews
4.5
Creamy Red Potato Salad Recipe
Description
The small red potatoes are cooked in salted water until easily pierced and their skins begin to loosen, a sign they are tender enough for gentle mashing. This technique creates a texture more creamy than standard potato salads with a blend of chunks and soft bits. Drizzling the warm potatoes with white vinegar immediately adds mild acidity.
The dressing mixes mayonnaise with sour cream or Greek yogurt for a rich, smooth coating, flavored by garlic salt, fresh black pepper, and half the fresh dill. Combining this with chopped red onions adds a crisp contrast. The remaining dill is folded in for a bright herbal note throughout.
This salad is best chilled for at least a few hours or overnight to let flavors meld. It pairs well with picnic fare or barbecues and can serve as a creamy, herbaceous side for a variety of meals.
Careful cooking and smashing ensure creaminess without turning the potatoes to mush. Using fresh dill and fresh cracked pepper enhances the herbal and spicy notes in the dish.
Ingredients
Potato Salad
- 3 pound red potato small
- 1 teaspoon kosher salt
- 2 tablespoons white vinegar
- ½ cup red onion , chopped
Dressing
- ½ cup mayonnaise light
- ½ cup sour cream light, or Greek yogurt
- 1 teaspoon garlic salt
- ½ teaspoon black pepper freshly ground
- ¼ cup dill divided, fresh, chopped
Instructions
- Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
- Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
- Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill.
- Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
Notes
- Cook red potatoes until tender enough so the skins start to loosen, making them easy to smash slightly and ensuring a creamy texture.
- Gently smash the potatoes to keep texture varied and avoid turning them into a fine mash.
- Chill the salad for several hours or overnight to allow flavors to develop fully before serving.
User Reviews
Overall Rating
4.5
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