Red Potato Salad (Print Version)
Tender red potatoes in a creamy, tangy dressing with fresh vegetables and herbs.
# Recipe Ingredients:
→ Potatoes
01 - 2 lbs red potatoes, scrubbed and cut into 1-inch cubes
→ Dressing
02 - 1/2 cup mayonnaise
03 - 1/4 cup sour cream
04 - 2 tbsp Dijon mustard
05 - 2 tbsp apple cider vinegar
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Vegetables & Herbs
08 - 3 stalks celery, finely diced
09 - 1/2 small red onion, finely diced
10 - 1/4 cup fresh parsley, chopped
11 - 2 tbsp fresh chives, chopped
12 - 2 hard-boiled eggs, peeled and chopped
# Directions:
01 - Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until fork-tender.
02 - Drain potatoes thoroughly and spread on a baking sheet to cool for 10 minutes.
03 - Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper in a large mixing bowl until smooth.
04 - Add cooled potatoes, celery, red onion, parsley, and chives to the dressing. Gently toss to coat all ingredients evenly.
05 - Fold in chopped hard-boiled eggs. Taste and adjust seasoning as needed.
06 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional herbs if desired.
# Expert Advice:
01 -
- The creamiest dressing that clings perfectly to every potato cube without drowning them
- That perfect crunch of celery and onion peeking through each forkful
- Gets even better after a night in the fridge, making it the ultimate make-ahead side
02 -
- Never toss warm potatoes directly into the dressing, or the mayonnaise will separate and turn oily
- Red potatoes are essential here because they stay firm, whereas russets will crumble into mush
- The salad needs that full hour in the fridge for the flavors to actually marry and taste complete
03 -
- Cut your potatoes into uniform cubes so everything cooks at the same rate
- Taste the dressing before adding it to the potatoes, adjusting the vinegar or salt as needed