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Creamy Red Potato Salad Recipe

This red potato salad recipe skips the mustard, egg, and celery to keep things super simple to create a creamy potato salad that's brightened up with a dose of fresh dill.

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 small red potatoes
  • 1 teaspoon kosher salt
  • 2 tablespoons white vinegar
  • ½ cup red onion , chopped
Dressing
  • ½ cup light mayonnaise
  • ½ cup light sour cream or Greek yogurt
  • 1 teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped dill fresh dil , divided

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.
  • Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.