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This red potato salad is the perfect side dish! It’s absolutely loaded with flavor, and the potatoes are tender and creamy. Made with a unique combination of ingredients to make the most flavorful, addicting red potato salad, it’s great with BBQ or for a picnic.
Rich, creamy potato salad. Is there anything more perfect for a summer side dish? Our unique version of the classic gets its flavor from creamy red potatoes, tart Dijon mustard, white vinegar, salty capers, sour cream, and flavorful seasonings.
This recipe also uses easy to find, inexpensive ingredients and pantry staples, making it budget-friendly, too. It’s perfect for making memories over heaping servings at picnics, barbecues, and just the dinner table.
Chef’s Tips
- If you are on a gluten-free diet, make sure to double-check your Dijon mustard to make sure its ingredients don’t contain any gluten.
- Red potatoes are the absolute best for this recipe (obviously), but if you can’t find them, make sure to buy the waxy variety of potatoes, which also include fingerlings and new potatoes. Starchy potatoes, like russets, won’t hold up well in potato salad and don’t make that delicious creamy texture.
More Easy Side Dishes
- Air Fryer Potatoes
- Instant Pot Black Beans
- Kale Caesar Salad
- Garlic Butter Parsley Potatoes
- Instant Pot Broccoli
- Keto Broccoli Salad
- Maple Glazed Grilled Carrots
Red Potato Salad
Equipment
- Large pot
- Large bowl
- Large wooden spoon or silicone spatula
- Food processor
Ingredients
- 3 pounds small red potatoes
- 1 tablespoon salt + 1 teaspoon
- 1 tablespoon white vinegar
- ½ cup green onions roughly chopped
- 2 tablespoons capers optional
- 4 hard boiled eggs yolks only
- 1 cup sour cream
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup dill fresh, chopped
- ½ teaspoon black pepper freshly ground
Instructions
- In large pot of salted water, boil potatoes 20-30 minutes. Potatoes should be soft enough to slide off the tines of a fork, and the skins will begin to break away from the potato when cut. Drain, then cut potatoes into halves, then quarters. Place in bowl and toss with vinegar.
- Add green onions and capers (optional) to food processor. Process until finely chopped.
- Add hard boiled yolks, sour cream, mayonnaise, mustard, dill, pepper, and 1 teaspoon of salt. Process until creamy.
- Pour egg yolk mixture over the potatoes. Stir and mash potatoes with back of spoon or potato masher. I prefer some mashed potatoes with some large chunks of potatoes mixed in. Cover and refrigerate for at least two hours or overnight, then serve.
Video
- Gluten free: Ensure Dijon mustard does not contain wheat or wheat byproducts.
- Potatoes: Red potatoes highly recommended, otherwise use waxy potatoes such as new potatoes and fingerlings. Do not use starchy potatoes such as russet.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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