Creamy Red Potato Salad: Easy 35-Minute Southern Style Recipe
Creamy Red Potato Salad combines tender red potatoes with a rich, tangy dressing, crunchy celery, pickles, and fresh herbs for a simple and satisfying side dish perfect for BBQs, picnics, and weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds small red potatoes
- 2 tablespoons vinegar (white wine vinegar, apple cider vinegar, or dill pickle juice)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 celery stalks, finely chopped (about 1/3 cup)
- 1–2 medium dill pickles, finely chopped (about 1/3 cup)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper to taste
Instructions
1. Place the red potatoes in a large pot and cover them with water so the water is about 1½ inches above the potatoes. Add salt to the water to season the potatoes while cooking.
2. Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes until the potatoes are fork-tender but not mushy.
3. While the potatoes cook, prepare an ice bath with cold water and ice in a bowl.
4. Drain the cooked potatoes and immediately transfer them to the ice bath to stop the cooking process.
5. Once cooled enough to handle, chop the potatoes into bite-sized pieces.
6. Place the chopped potatoes into a large mixing bowl and sprinkle the vinegar or pickle juice over them. Lightly season with salt and let them absorb the flavor.
7. In a separate bowl, whisk together the mayonnaise, sour cream, and mustard until smooth.
8. Add the celery, pickles, parsley, dill, and chives to the potatoes.
9. Pour the dressing over the mixture and gently stir until everything is evenly coated.
10. Season with additional salt and black pepper to taste.
11. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Notes
If the potatoes become too soft, they may have been overcooked. Begin checking them around 12–15 minutes for doneness.
If the salad is too thick, stir in a small splash of vinegar or a little extra mayonnaise to loosen it.
If the flavor seems mild, add a pinch of salt, extra mustard, or a squeeze of lemon juice.
Chop the celery, pickles, and herbs while the potatoes cook to save preparation time.
Use potatoes of similar size so they cook evenly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may thicken.
Nutrition
- Serving Size: 1 serving
Find it online: https://paulakitchen.com/creamy-red-potato-salad/