Red Potato Salad
A creamy red potato salad made with mayonnaise and sour cream (or Greek yogurt), fresh dill, lemon juice, red onion, and celery.
Servings: 8 servings
Ingredients
Ingredients
- ?2 poundssmall red potatoes
- ?1 smallred onionfinely diced
- ?1 stalkceleryfinely diced
- ?2 tablespoonsfresh lemon juice
- ?1/2 cupmayonnaiseregular or light
- ?1/2 cupsour creamor Greek yogurt
- ?1/2 teaspoonkosher salt
- ?1/4 teaspoonground black pepper
- ?1/4 cupfresh dill
Instructions
Instructions
- Scrub the 2 pounds small red potatoes and place them whole in a large saucepan. Cover with cold water by 1 inch and bring to a boil. Cook until a fork easily pierces the potatoes, about 15–20 minutes.
- Drain the potatoes and let them cool until they are easy to handle, about 10 minutes. Cut into bite-sized pieces and transfer to a large bowl.
- Add the 2 tablespoons fresh lemon juice to the warm potato pieces and toss gently to coat.
- Add the 1 small red onion (finely diced) and 1 stalk celery (finely diced) to the potatoes and toss to combine.
- In a separate bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1/4 cup fresh dill (finely chopped), 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper until smooth.
- Pour the dressing over the potato mixture and stir gently until the potatoes, onion, and celery are evenly coated.
- Cover and refrigerate at least 2 hours, or overnight, to chill and allow the flavors to meld. Stir gently before serving.
Equipment
- Large Saucepan
- Large Bowl
- Whisk
Notes
This potato salad makes 8-10 servings.
The potatoes are seasoned as they’re cooked in salted water and absorb a small amount of the salt, then they are tossed with lemon juice for extra flavor.
Make sure not to overcook the potatoes, the cooking time can vary depending on the variety and size of red potatoes you’re using. Just cook until the potatoes are fork-tender.
Cut the potatoes into halves or quarters depending on the size of your baby potatoes. Try to cut even pieces that are not too big for eating.
It’s important to refrigerate the potato salad before serving. I usually chill it for at least 6 hours, but overnight is even better (but you can do 2 hours if in a rush).
Store the leftovers in an airtight container in the fridge for up to 3 days.
The potatoes are seasoned as they’re cooked in salted water and absorb a small amount of the salt, then they are tossed with lemon juice for extra flavor.
Make sure not to overcook the potatoes, the cooking time can vary depending on the variety and size of red potatoes you’re using. Just cook until the potatoes are fork-tender.
Cut the potatoes into halves or quarters depending on the size of your baby potatoes. Try to cut even pieces that are not too big for eating.
It’s important to refrigerate the potato salad before serving. I usually chill it for at least 6 hours, but overnight is even better (but you can do 2 hours if in a rush).
Store the leftovers in an airtight container in the fridge for up to 3 days.