Creamy Red Potato Salad

The creamy dressing clings to each tender bite of red potato, creating a perfect balance of rich and tangy flavors. With the subtle sweetness of the potatoes shining through, the dish feels comforting yet fresh. The tanginess from the mustard and vinegar adds a zing that cuts through the creaminess, making each forkful exciting. A sprinkle of freshly chopped herbs—like parsley or chives—brings a pop of color and a burst of freshness, enhancing the salad’s overall vibrance. The smooth texture of the mayo combines with a hint of crunch from the onions, making it the kind of side dish that everyone keeps going back for, scoop after scoop. There’s something about the harmony of the soft potatoes and the zesty dressing that makes it the ultimate comfort food at any gathering, whether it’s a summer BBQ or a cozy family dinner.

Key Ingredients in Creamy Red Potato Salad

Each ingredient in this creamy red potato salad plays a unique role in bringing out the dish’s amazing flavor and texture. From the creamy base to the zesty accents, here’s what you’ll need:

* Red Potatoes

The heart of this salad, red potatoes offer a waxy texture that holds up well when boiled, ensuring each bite is tender but not mushy. Their natural sweetness makes them the perfect canvas for the creamy dressing.

* Mayonnaise

The mayo creates the rich, creamy base of the dressing, giving the salad its signature smooth texture. It binds all the ingredients together, making each bite velvety and satisfying.

* Sour Cream

A dollop of sour cream adds a tangy twist to the mayo, lightening the richness and adding depth of flavor. It also helps to give the salad a slightly lighter texture.

* Dijon Mustard

This mustard brings a subtle heat and sharpness to the dressing, cutting through the richness and enhancing the overall flavor with its smooth, tangy notes.

* White Vinegar

The vinegar provides a bit of acidity, brightening the salad and balancing the creaminess. It’s the perfect counterpoint to the sweet potatoes and the mayo.

* Garlic Powder

Garlic powder adds a savory depth, infusing the salad with a gentle, aromatic flavor that complements the creaminess without overpowering it.

* Onion Powder

This ingredient enhances the dish with a soft, sweet onion flavor that pairs beautifully with the potatoes and mayo, rounding out the seasoning.

* Paprika

A sprinkle of paprika gives the salad a smoky, earthy undertone and adds a hint of color that makes it even more appetizing.

* Black Pepper

Freshly ground black pepper adds a mild heat and enhances the flavors of the other seasonings, bringing a little kick to each bite.

* Salt

Salt is essential for bringing all the flavors together. It helps to season the potatoes and the dressing, ensuring everything tastes balanced and well-rounded.

* Fresh Parsley

The chopped parsley adds a fresh, herby brightness that elevates the salad’s flavor and brings a beautiful pop of color.

* Hard-Boiled Eggs

Chopped hard-boiled eggs provide richness and protein, making the salad heartier while adding a smooth texture and a subtle flavor that complements the potatoes perfectly.

* Green Onions

Freshly sliced green onions bring a mild, zesty crunch that contrasts nicely with the creamy elements of the salad, adding both flavor and texture.

How to Make Creamy Red Potato Salad

1. Wash the red potatoes thoroughly under cold water to remove any dirt or debris. This ensures that your potatoes are clean and ready to cook.

2. Cut the potatoes into bite-sized cubes, leaving the skin on for added texture and flavor. The skin will help the potatoes hold their shape and provide a slight earthy taste.

3. Place the cubed potatoes in a large pot and cover them with cold water. Adding the potatoes to cold water helps them cook evenly.

4. Bring the water to a boil over medium-high heat. Keep an eye on the pot, as it can boil over quickly once it starts.

5. Once boiling, reduce the heat to a simmer and cook the potatoes for about 10-12 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them; you want them firm but not falling apart.

6. Drain the potatoes in a colander and allow them to cool for a few minutes. This helps to stop the cooking process and prevents them from becoming mushy.

7. While the potatoes are cooling, peel and chop the hard-boiled eggs into small pieces. Set them aside for later.

8. Slice the green onions into thin rings. The green onions will add a mild, fresh flavor and a nice crunch to the salad.

9. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and white vinegar. Stir the ingredients together until they are smooth and well blended.

10. Add the garlic powder, onion powder, paprika, black pepper, and salt to the bowl with the dressing. Stir everything together until the seasoning is evenly mixed into the dressing.

11. Once the potatoes have cooled slightly, add them to the bowl with the dressing mixture. Gently stir the potatoes into the dressing, being careful not to break them apart.

12. Add the chopped hard-boiled eggs, sliced green onions, and fresh parsley to the bowl. These ingredients will add richness, crunch, and brightness to the salad.

13. Carefully fold the eggs, onions, and parsley into the potato mixture until everything is evenly distributed. Be gentle to keep the potatoes intact.

14. Taste the salad and adjust the seasoning. Add more salt or pepper if needed to balance the flavors to your liking.

15. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour. This allows the flavors to meld together and enhances the overall taste.

16. Before serving, give the salad one last gentle stir and garnish with additional parsley, if desired, for a fresh, colorful finish.

Serving Suggestions for Creamy Red Potato Salad

* Pair with grilled meats – This creamy red potato salad is the perfect side dish for any grilled favorites like burgers, hot dogs, or BBQ chicken. The richness of the salad complements the smoky flavors from the grill beautifully.

* Serve at potlucks or picnics – Whether it’s a sunny afternoon in the park or a gathering at a friend’s house, this potato salad is always a crowd-pleaser. It’s easy to transport and holds up well outside, making it an ideal choice for any casual gathering.

* Add a crunchy topping – For a fun twist, sprinkle a little crisp bacon or crunchy fried onions on top right before serving. The added texture gives the salad an extra layer of flavor and a delightful crunch in every bite.

How to Store Creamy Red Potato Salad

Storing your creamy red potato salad properly ensures that it stays fresh and flavorful for days. Here are a few tips to keep it in top shape:

* Refrigerate promptly – Once your potato salad is made, be sure to cover it tightly with plastic wrap or transfer it into an airtight container before storing it in the fridge. It’s best to refrigerate the salad within two hours of preparation to keep it safe and fresh.

* Keep it cold – If you’re planning to take the salad to a picnic or potluck, make sure to keep it cool. You can use a cooler with ice packs to maintain the right temperature and prevent it from getting warm, which can affect both texture and taste.

* Store leftovers properly – Leftover potato salad can last in the fridge for up to 3-4 days. Just remember to stir it gently before serving, as the dressing may settle. If it’s a little thick, you can add a touch more sour cream or mayo to loosen it up.

Enjoy it chilled for the best experience!

Conclusion

And there you have it—the perfect creamy red potato salad that’s sure to steal the show at your next gathering! With tender red potatoes, a tangy dressing, and that irresistible crunch from the green onions and hard-boiled eggs, this dish has everything you need for comfort and flavor in every bite. Whether you’re grilling out, hosting a picnic, or just craving a side dish that everyone will love, this potato salad has got you covered.

I hope you give this recipe a try soon, and if you do, let me know how it turns out! I’d love to hear your thoughts, any tweaks you made, or even how it went at your gathering. Cooking is all about fun and creativity, so if you need any help along the way or have questions, just reach out. Let’s keep this cozy kitchen vibe going, and happy cooking!

Print Recipe

Creamy Red Potato Salad

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 1 hr Total Time 1 hr 35 mins

Calories: 300

Description

This creamy red potato salad is a perfect blend of tender, perfectly cooked red potatoes and a rich, velvety dressing. It’s bursting with fresh herbs, a hint of tangy mustard, and a touch of smoky bacon, making each bite utterly satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds red potatoes

• ¹⁄₂ cup mayonnaise

• ¹⁄₄ cup sour cream

• 2 tablespoons Dijon mustard

• 1 tablespoon white vinegar

• ¹⁄₂ teaspoon garlic powder

• ¹⁄₂ teaspoon onion powder

• ¹⁄₄ teaspoon paprika

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ teaspoon salt

• ¹⁄₄ cup chopped fresh parsley

• 3 hard-boiled eggs, chopped

• 2 green onions, sliced

Instructions

1. Begin by washing the red potatoes thoroughly to remove any dirt or debris.
2. Cut the potatoes into bite-sized cubes, leaving the skin on for added texture and flavor.
3. Place the cubed potatoes in a large pot and cover them with cold water.
4. Bring the water to a boil over medium-high heat.
5. Once boiling, reduce the heat to a simmer and cook the potatoes for about 10-12 minutes, or until they are tender when pierced with a fork.
6. Drain the potatoes in a colander and allow them to cool for a few minutes.
7. While the potatoes are cooling, peel and chop the hard-boiled eggs into small pieces.
8. Slice the green onions into thin rings.
9. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and white vinegar.
10. Add the garlic powder, onion powder, paprika, black pepper, and salt to the bowl and stir until all ingredients are well combined.
11. Once the potatoes have cooled slightly, add them to the bowl with the dressing mixture.
12. Gently stir the potatoes into the dressing, being careful not to break them apart.
13. Add the chopped hard-boiled eggs, sliced green onions, and fresh parsley to the bowl.
14. Carefully fold the eggs, onions, and parsley into the potato mixture until evenly distributed.
15. Taste the salad and adjust the seasoning, adding more salt or pepper if needed.
16. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
17. Before serving, give the salad one last gentle stir and garnish with additional parsley, if desired.

Note

• Using red potatoes with their skin on adds texture and helps the salad hold its shape.
• Make sure to cook the potatoes just until tender to avoid them becoming mushy.
• For extra creaminess, you can increase the mayonnaise or sour cream to taste.
• Try adding chopped celery or pickles for a crunchy contrast.
• Refrigerate the salad for at least 1 hour, but overnight will allow the flavors to develop even more.

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