Creamy Red Potato Salad

Ingredients (~8 servings)

• ~3 lbs red potatoes, cut into bite-size chunks
• 1 cup sour cream
• 3/4 cup mayonnaise
• 1/4 cup fresh lemon juice
• 1 1/2 Tbsp Dijon mustard
• 1 cup chopped green onions
• 1/3 cup chopped fresh parsley
• 2 Tbsp minced fresh dill
• Salt and black pepper to taste
• 3/4 cup diced celery
• 3/4 cup diced baby dill pickles

Boil the Red Potatoes Until Just Tender

Put the potato chunks in a large pot and cover with water by about 1 inch.

Bring to a boil over medium-high heat and add a good hit of salt to the water – like pasta water.

Once boiling, reduce heat to medium and simmer for ~9-10 minutes.

You’re looking for potatoes that are tender when pierced with a fork but still hold their shape; They shouldn’t crumble or fall apart when you stab them.

Drain the potatoes and let them cool completely – if you’re in a hurry, dump them in an ice bath for a few minutes then drain again.

The potatoes need to be completely cool or they’ll make your dressing watery.

Make the Creamy Lemon Dressing

In a large mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, Dijon mustard, green onions, parsley, and dill.

Season with salt and pepper – start with about 1 tsp salt and 1/2 tsp pepper, then adjust from there.

The dressing should taste bright and lemony with a good hit of herbs.

Combine Everything and Let the Flavors Marry

Add the cooled potatoes to the bowl with the dressing along with the diced celery and dill pickles.

Toss everything gently to coat – use a large spoon or spatula so you don’t break up the potatoes.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

You can serve this right away, but it’s better after sitting in the fridge for at least an hour so the flavors can marry.

The potato salad will keep in the fridge for up to 3 days – just thin it out with a splash of milk or water if it gets too thick as it sits.

Creamy Red Potato Salad

This is my go-to potato salad for BBQs – the red potatoes hold their shape way better than russets and the lemon keeps everything bright instead of heavy. I always make extra because it’s even better the next day.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Cooling + Chill Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Ingredients

Ingredients (~8 servings)

• ~3 lbs red potatoes cut into bite-size chunks
• 1 cup sour cream
• 3/4 cup mayonnaise
• 1/4 cup fresh lemon juice
• 1 1/2 Tbsp Dijon mustard
• 1 cup chopped green onions
• 1/3 cup chopped fresh parsley
• 2 Tbsp minced fresh dill
• Salt and black pepper to taste
• 3/4 cup diced celery
• 3/4 cup diced baby dill pickles

Instructions

• Cover potato chunks with water by 1 inch in a large pot and bring to a boil over medium-high heat.
• Add salt to the water and reduce heat to medium once boiling.
• Simmer for 9-10 minutes until potatoes are tender but hold their shape when pierced with a fork.
• Drain potatoes and let cool completely before proceeding.
• Whisk together sour cream, mayonnaise, lemon juice, Dijon mustard, green onions, parsley, and dill in a large bowl.
• Season dressing with 1 tsp salt and 1/2 tsp pepper, adjusting to taste.
• Add cooled potatoes, celery, and dill pickles to the dressing.
• Toss gently to coat without breaking up the potatoes.
• Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
• Refrigerate for at least 1 hour before serving.

Notes

Potatoes must be completely cool before mixing or the dressing will become watery. Salad keeps for up to 3 days in the fridge. Thin with milk or water if it thickens while stored.