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Creamy Red Potato Salad

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A classic creamy potato salad featuring rich flavors and textures, perfect for picnics and casual dining.

Ingredients

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  • 2 pounds Red Potatoes (Substitution: Yukon Gold potatoes may be used for a buttery flavor)
  • 1 teaspoon Salt (Adjust to taste)
  • 4 large Eggs (Tip: Steam for easy peeling and perfect doneness)
  • 2 stalks Celery (Can substitute green onions for a milder taste)
  • 1 medium Red Onion (Sweet onions can be a milder alternative)
  • 1 tablespoon Fresh Dill (Substitution: Fresh parsley for a different herbal note)
  • 2 tablespoons Fresh Chives (Substitution: Green onions can also work here)
  • 1 cup Mayonnaise (Substitution: Greek yogurt for a lighter option)
  • 1/2 cup Sour Cream (Substitution: Plain yogurt can be used for a lower fat alternative)
  • 2 tablespoons Dijon Mustard (Can replace with yellow mustard if preferred)

Instructions

  1. Wash and chop the red potatoes into bite-sized pieces for uniform cooking.
  2. Add the potatoes to a large pot and cook them in salted water until tender, about 10-15 minutes.
  3. Place the eggs in a steamer basket above boiling water for around 12 minutes. Once done, transfer them to an ice bath for easy peeling.
  4. Drain the potatoes and allow them to cool while you prepare the remaining ingredients.
  5. Finely chop the celery and red onion.
  6. Combine the mayonnaise, sour cream, dijon mustard, fresh dill, and chives in a large bowl and mix until smooth.
  7. Peel and chop the cooled eggs and add them to the bowl with the dressing.
  8. Add the cooled potatoes and chopped vegetables to the bowl, gently mixing until everything is thoroughly coated with the dressing.

Notes

Chilling the salad for at least an hour allows flavors to meld beautifully. Adjust seasoning before serving.

Nutrition

Find it online: https://www.simplefamilydishes.com/velvety-red-potato-salad/