Creamy Red Skin Potato Salad
This is a classic potato salad that's creamy without being heavy - the red skins stay on for texture and the dressing has just enough tang. Perfect for cookouts or as a side dish that actually complements whatever you're grilling.
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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.