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+ servings

Red Potato Salad

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.
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Yield:12 servings

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.

Notes

  • 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.

Nutrition

Serving Size: 1serving | Calories: 209kcal | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 745mg | Potassium: 588mg | Total Carbs: 19g | Fiber: 2g | Sugar: 2g | Net Carbs: 17g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg
Recipe By:Cheryl Malik