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–+ servings
A large white bowl of creamy red potato salad with fresh herbs.

Red Potato Salad Recipe

40aprons.com/red-potato-salad/
Classic, creamy red potato salad, perfect for cookouts and summer picnics.
Prep 30 minutes
Cook 15 minutes
Chill 2 hours
Total 2 hours 45 minutes
Recipe Makes (Approximate): 12 servings

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

  • ½ cup roughly chopped green onions
  • 2 tablespoons capers (optional)
  • 4 large hard-boiled egg yolks
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt (more or less to taste)
  • ¼ cup chopped fresh dill
  • ½ 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 ½ 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, ½ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon salt¼ cup chopped fresh dill, and ½ 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.

Recipe Notes

  • Storage: Refrigerate any leftover red potato salad in an airtight container up to 3 days.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 202calProtein: 4gFat: 12gSaturated Fat: 4gTrans Fat: 0.02gCholesterol: 76mgSodium: 911mgPotassium: 570mgTotal Carbs: 20gFiber: 2gSugar: 2gNet Carbs: 18gVitamin A: 335IUVitamin C: 12mgCalcium: 46mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/red-potato-salad/