Ingredients (~6 servings)
- 1/2 cup light sour cream
- 1/2 cup mayonnaise
- 1/2 tsp dried dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 tsp salt
- 3/4 tsp coarse black pepper
- ~4 cups red skin potatoes, cut into 1-inch pieces
- 2 hard-boiled eggs, chopped
- Green onions and smoked paprika for garnish (optional)
Make the Dressing
In a small bowl, whisk together the sour cream, mayonnaise, dill, garlic powder, onion powder, salt, and black pepper.
The dressing will be thick at first but will thin out once it hits the warm potatoes.
Stick this in the fridge while you deal with the potatoes.
Cook the Potatoes Until Fork Tender
Wash the red potatoes but leave the skins on – that’s the whole point here.
Cut them into roughly 1-inch cubes; they don’t need to be perfect but try to keep them similar in size so they cook evenly.
Drop the potatoes into a large pot and cover with cold water by about 2 inches.
Bring to a boil and cook for ~12-15 minutes or until you can easily pierce them with a fork.
They should hold their shape but not be crunchy in the center.
Cool the Potatoes and Assemble
Drain the potatoes in a colander and immediately run cold water over them to stop the cooking.
This prevents them from getting mushy and helps them hold their shape when you mix everything together.
Let them sit for ~5 minutes to cool down and drain completely.
In a large mixing bowl, combine the cooled potatoes and chopped hard-boiled eggs.
Pour the dressing over everything and gently fold it in – don’t stir aggressively or you’ll break up the potatoes.
Taste and adjust the salt if needed.
If you’re using green onions and smoked paprika, sprinkle them on top right before serving.
The potato salad is best after it sits in the fridge for at least 30 minutes so the flavors can meld together.
Creamy Red Skin Potato Salad
Ingredients
Ingredients (~6 servings)
- 1/2 cup light sour cream
- 1/2 cup mayonnaise
- 1/2 tsp dried dill
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 tsp salt
- 3/4 tsp coarse black pepper
- ~4 cups red skin potatoes cut into 1-inch pieces
- 2 hard-boiled eggs chopped
- Green onions and smoked paprika for garnish optional
Instructions
- Whisk together sour cream, mayonnaise, dill, garlic powder, onion powder, salt, and pepper in a small bowl.
- Refrigerate dressing while preparing potatoes.
- Wash red potatoes and cut into 1-inch cubes, leaving skins on.
- Place potatoes in a large pot and cover with cold water by 2 inches.
- Bring to a boil and cook 12-15 minutes until fork tender.
- Drain potatoes and run cold water over them to stop cooking.
- Let potatoes drain and cool for 5 minutes.
- Combine cooled potatoes and chopped hard-boiled eggs in a large bowl.
- Pour dressing over potatoes and eggs and gently fold together.
- Taste and adjust salt if needed.
- Refrigerate for at least 30 minutes before serving.
- Garnish with green onions and smoked paprika if desired.
