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This creamy, tangy red potato salad is the perfect summer side dish, made with green onions, Dijon mustard, hard-boiled eggs, and fresh dill blended into a sour cream & mayo dressing. It’s easy to make and an absolute must for potlucks, picnics, and cookouts.
Cheryl’s Notes
- Red potatoes are the absolute best for this salad (obviously), but if you can’t find them, don’t panic. Other waxy potato varieties will work, too! Just make sure to use something like fingerling potatoes or new potatoes. Starchy potatoes like russets won’t hold up well and don’t give you that delicious creamy texture.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Prep the Potatoes
Boil red potatoes in salted water until they’re fork tender, then carefully slice each potato into 4 quarters. Toss them in a large bowl with a little white vinegar, then set them aside while you make the dressing.
Make the Dressing
Pulse hard-boiled egg yolks and capers (optional) in a food processor until they’re chopped well, then add the rest of the dressing ingredients. Process everything together until the dressing is nice and creamy. Make sure to scrape down the sides of the bowl every so often so you don’t miss anything!
Mix It All tOGETHER
Stir together the dressing and the quartered red potatoes until the potatoes are completely coated. Cover the bowl and chill the potato salad at least 2 hours – but overnight is even better! After it’s chilled, serve the potato salad cold or at room temperature.
A Tip from Cheryl: The longer the salad chills, the more pronounced the flavors will be. If you have time to make the salad in advance and chill it overnight, do it!
What I Love About This Recipe
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, tangy Dijon mustard, white vinegar, salty capers, sour cream, and fresh herbs.
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, or just around the dinner table.
Recipe Variations
- Make it Gluten Free: Double check your Dijon mustard and make sure it doesn’t include any sneaky gluten ingredients.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Red Potato Salad Recipe
Equipment
- Large pot
- Large wooden spoon
- stovetop
- colander
- Cutting board
- Sharp chef's knife
- large mixing bowl with lid, or plastic wrap to cover
- Food processor
- Silicone spatula
- refrigerator
Ingredients
For the Potatoes
- water
- 1 tablespoon salt
- 3 pounds small red potatoes rinsed, scrubbed
- 1 tablespoon white vinegar
For the Potato Salad
- ยฝ cup roughly chopped green onions
- 2 tablespoons capers optional
- 4 large hard-boiled egg yolks
- 1 cup sour cream
- ยฝ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon salt more or less to taste
- ยผ cup chopped fresh dill
- ยฝ teaspoon freshly ground black pepper
Instructions
- Fill large pot with water and stir in 1 tablespoon salt. Add 3 pounds small red potatoes to salted water and place pot on stovetop over medium-high heat.
- Bring water to rolling boil, then boil potatoes 20 to 30 minutes or until potatoes can be easily pierced with tines of fork. Pour water and potatoes into colander and drain well.
- Transfer drained potatoes to cutting board. Use sharp knife to quarter potatoes.
- Transfer potatoes to large bowl and add 1 tablespoon white vinegar. Toss potatoes until coated in vinegar. Set aside.
- Add ยฝ cup roughly chopped green onions and 2 tablespoons capers to food processor. Process ingredients until finely chopped.
- Add 4 large hard-boiled egg yolks, 1 cup sour cream, ยฝ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon saltยผ cup chopped fresh dill, and ยฝ teaspoon freshly ground black pepper to food processor. Process ingredients until fully combined into creamy mixture, pausing to scrape down sides of food processor bowl as needed.
- Transfer prepared egg yolk mixture to bowl of potatoes. Stir ingredients together, mashing potatoes with spoon or potato masher until desired consistency is achieved.
- Cover bowl with lid or plastic wrap and place in refrigerator. Chill potato salad 2 hours minimum. Serve as desired.
Video
- Storage:ย Refrigerate any leftover red potato salad in an airtight container up to 3 days.
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.
Did You Make This Recipe?
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What to Serve with Potato Salad
Red potato salad is a staple at all my summer cookouts. It just goes so well with any quintessential “summer” entrรฉe!
Grilling out this weekend? My black bean burgers, grilled beef ribs, pork belly burnt ends, or copycat Texas Roadhouse herb crusted chicken would all be stellar potato salad partners. Add some Mexican street corn salad, grilled broccoli, and grilled green tomatoes. Dinner is set!
For potlucks and picnics, try it with BBQ chicken salad served on buttery croissants and a helping of fresh fruit.
Frequently Asked Questions
Yes! Making it the night before gives the flavors in the dressing time to develop and deepen. I don’t recommend making red potato salad more than 24 hours in advance, though.
You can – sort of. Any waxy potato will work here, so feel free to swap in fingerling potatoes or new potatoes. Starchy potatoes like russets won’t hold up well and won’t be creamy enough.
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