We love this easy red potato salad recipecreamy flavor, red potatoes and many fresh herbs. Trust me, you need to do this again and again.
Potato salad is one of my favorite side dishes. When made in advance, it is easy to make and tastes better and everyone loves it. We have some potato salad recipes that have illuminating flavors like our original cream potato salad or this mayonnaise-free lemon herbal potato salad.
This red potato salad recipe is a mix of the two salads I mentioned above. This seasoning is as rich and creamy as our original salad, but we bumped herbs with a handful of parsley, dill and chives. It’s incredible!
Key Ingredients
- Red potatoes: I like to use smaller red potatoes because I can cook them whole. Chopping them does help them cook faster, but cook better potatoes with a fluffy middle. I don’t peel potatoes for this red potato salad.
- vinegar: My best red potato salad tip is to sprinkle vinegar over cooked potatoes while the cooked potatoes are still warm. Incredibly how much variability is caused by vinegar. I use red wine vinegar in this salad, but apple cider vinegar, white wine vinegar and even dill pickle juice are all good. I use marinade in the video!
- Celery and pickles: Both add fresh tightening. I love dill pickles, so we always add them, but you can leave them out or use bread and butter pickles.
- Fresh herbs: I use a lot of fresh herbs in this salad and love it! I use parsley, dill and chives.
- Creamy sauce: Have you heard of saying, “If there is no bankruptcy, please don’t fix it”? Well, that’s how we feel about our favorite potato salad seasoning. We used this seasoning in our original potato salad recipe and loved it so much that we could not see a reason to change it. Our readers love it too! You need 3 ingredients: mayonnaise, sour cream and mustard sauce.
How to Make Red Potato Salad
Cook potatoes in a large pot, then Add a lot of salt. The water should be salty. Brine is essential because it is seasonal potatoes. Without it, they will taste bland even if you throw them in your seasoning.
Then, when the potatoes are cooked and cooled enough to handle Spread a few tablespoons of vinegar.
To put the salad together and get your seasoning. Remember, these are just three ingredients! Mayonnaise adds richness and flavor (try homemade mayonnaise), sour cream reduces the weight of the mayonnaise and adds a strong flavor, and mustard sauce adds more rich and light color. (I use yellow mustard.)
Then, throw potatoes with celery, pickles and fresh herbs. I gently threw everything together, be careful not to mash the potatoes in the salad. It’s delicious immediately, but if you have time, put it in the refrigerator overnight. This salad will get better over time!
Serve with red potato salad
I’m a fan of this creamy red potato salad and love that it makes the most of fresh summer herbs! Thanks to the red skin, it was pretty on the service table. Perfect for all your summer parties and picnics. I love it, next to it is grilled steak, grilled chicken, burger and hot dog.
It’s perfect in other ways, like our pasta salad, this Orzo salad or my favorite broccoli salad!
Creamy Red Potato Salad
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Small potatoes are best for this red potato salad. This way, potatoes maintain natural moisture and sweetness. We prefer the texture when cooked overall, but if you pinch it in time or the potatoes are large, you can chop them up.
If you don’t have red potatoes, use other waxy potatoes such as Yukon potatoes, white or creamer potatoes, and fish-type potatoes. These are quick to cook, and since they are already small, there is no need to chop them before cooking. Russet or baked potatoes can also work, but the texture of the salad will reduce the creaminess.
Make 6 servings
Watch us make recipes
You will need
2 lbs (907g) small potatoes
2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar or dill pickle juice
1/2 cup (120g) sour cream
1/4 cup (58g) mayonnaise, try homemade mayonnaise
1 tablespoon yellow mustard, substitute dijon or whole grain mustard
2 celery stems, chopped, about 1/3 cup
1 to 2 medium dill pickles, 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 fresh black pepper
direction
1Add the potatoes to a large pot and cover with 1.5 inches of water. Season with salt (use 1 teaspoon per quart of water).
2Bring the water to a boil, then reduce the boil (boiling the potatoes will cause them to hit each other and break down). Cook for 15 to 20 minutes, or until easily pierced with a fork.
3At the same time, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and place them in an ice bath.
4When cool enough to handle, cut the potatoes into small pieces and add them to a large bowl. Sprinkle vinegar over potatoes and season lightly with salt.
5Whisk mayonnaise, sour cream and mustard sauce in a bowl.
6Add the mayonnaise mixture, celery, pickles and herbs to the potatoes. Stir gently to combine, be careful not to mash the potatoes too much.
7Season with salt and pepper. If you have time, refrigerate for at least 30 minutes before serving (the taste is better).
Adam and Joanne’s Tips
- storage: Make potato salad three days in advance. Cover in the refrigerator.
- sour cream: Use 1/2 cup cream instead of sour cream.
- Dry Herbs: You can use dry herbs for this salad. We recommend adding one to two tablespoons. I especially like dill and chives.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/6 of the recipe (6 servings in total)
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Calories
216
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Total fat
10.9 grams
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Saturated fat
3.1g
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cholesterol
15.2mg
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sodium
627.3mg
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carbohydrate
26.1g
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Dietary fiber
3.1g
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Total sugar
3.1g
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protein
3.8 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
