4.5 from 351 votes
Creamy Red Potato Salad Recipe
Creamy Red Potato Salad uses tender boiled red potatoes gently smashed for a mix of chunky and creamy textures. Combined with a dressing of mayonnaise, sour cream (or Greek yogurt), garlic salt, freshly ground pepper, and fresh dill, this salad balances tanginess and herb freshness. Red onions add crunch and sharpness, while white vinegar brightens the overall flavor.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings:
12
servings
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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.