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.
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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.