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Red Potato Salad
5 from 3 votes

Red Potato Salad

Made with flavorful red skinned potatoes, a creamy, vibrantly lemony dressing, and fresh herbs. It's a traditional summer side dish that pairs well with all your bbq favorites.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Course: Side Dish
Cuisine: American

Ingredients

  • 2 1/2 lbs. red potatoes cut into bite size chunks
  • 2/3 cup sour cream
  • 1/2 cup mayonnaise
  • 2 1/2 Tbsp lemon juice fresh
  • 1 Tbsp Dijon mustard
  • 2/3 cup chopped green onions
  • 1/4 cup chopped parsley fresh
  • 1 1/2 Tbsp minced dill fresh
  • salt and black pepper to taste
  • 1/2 cup diced celery
  • 1/2 cup diced dill pickles baby size

Instructions

    Cup of Yum
  1. Place potatoes in a large pot and cover with water by about 1-inch. Bring to a boil over medium-high heat and season with salt to taste.
  2. Reduce heat to medium and let simmer until potatoes are tender but fairly firm (they should hold their shape when pierced not crumble), about 9 to 10 minutes.
  3. Drain potatoes and let cool (to speed cool you can transfer to a ice bath of water and cool a few minutes then drain).
  4. In a large mixing bowl whisk together sour cream, mayonnaise, lemon juice, dijon mustard, green onions, parsley, dill, and season with salt and pepper to taste.
  5. Add cooled potatoes to the large bowl with the dressing, add celery and dill pickles. Toss mixture to evenly coat.
  6. You can serve right away or refrigerate for up to 3 days in an airtight container. Thin with a little milk or water as it rests as needed.