Creamy Red Potato Salad
- PREP 15min
- COOK 20min
- TOTAL 35min
Small potatoes are best for this red potato salad. This way, the potatoes maintain their natural moisture and sweetness. We prefer the texture when cooked whole, but you can chop the potatoes if you’re in a pinch for time or if your potatoes are large.
If you don’t have red potatoes, use other waxy potatoes, such as Yukon potatoes, white or creamer potatoes, and fingerling potatoes. These are quick-cooking, and since they are already small, there’s no need to chop them before cooking them. Russet or baking potatoes will also work, but the salad’s texture will be less creamy.
You Will Need
2 pounds (907g) small red potatoes
2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
1/2 cup (120g) sour cream
1/4 cup (58g) mayonnaise, try homemade mayonnaise
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
2 celery stalks, finely chopped, about 1/3 cup
1 to 2 medium dill pickles, finely chopped, about 1/3 cup
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
Salt and fresh ground black pepper
Directions
Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt (use one teaspoon for every quart of water).
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart). Cook for 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath.
When cool enough to handle, chop the potatoes into bite-size chunks and add them to a large bowl. Scatter the vinegar over the potatoes and lightly season with salt.
Stir the mayonnaise, sour cream, and mustard in a bowl.
Add the mayonnaise mixture, celery, pickles, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving (it’s tastes better).
Adam and Joanne's Tips
- Storing: Make potato salad up to 3 days in advance. Keep covered in the refrigerator.
- Sour cream: Substitute 1/2 cup crème fraîche for the sour cream.
- Dried herbs: You can use dried herbs for this salad. We recommend adding one to two tablespoons. I especially love dill and chives.
- The nutrition facts provided below are estimates.