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There is nothing quite like a bowl of comforting, rich, and delightfully tangy salad to brighten up your table, and that is exactly what this Creamy Red Potato Salad Recipe delivers. Featuring tender red potatoes kissed by a luscious blend of mayonnaise, sour cream, and Dijon mustard, this recipe offers a perfect balance of creaminess with a whisper of zest. The mix of fresh parsley, green onions, and chopped hard-boiled eggs brings freshness and color that make each bite unforgettable. Whether you’re planning a picnic, barbecue, or a cozy family supper, this salad is a guaranteed crowd-pleaser that feels like a warm hug in food form.
Ingredients You’ll Need
Gathering simple but essential ingredients is the fun part because each one plays a unique role in building the flavor, texture, and color that make this Creamy Red Potato Salad Recipe so irresistible.
- 2 pounds red potatoes: Their firm texture and smooth skin hold up beautifully in the salad and add a lovely reddish hue.
- 1/2 cup mayonnaise: Provides the creamy base that binds everything together with a silky richness.
- 1/4 cup sour cream: Adds a tangy brightness that keeps the dressing from feeling too heavy.
- 2 tablespoons Dijon mustard: Gives a subtle zing and depth of flavor to the salad dressing.
- 1 tablespoon white vinegar: Offers a sharp contrast that balances the creaminess perfectly.
- 1/2 teaspoon garlic powder: Infuses a gentle savory note without overpowering the other flavors.
- 1/2 teaspoon onion powder: Enhances taste with a mild, sweet onion essence.
- 1/4 teaspoon paprika: Adds a touch of smoky warmth and beautiful color.
- 1/4 teaspoon black pepper: Brings a mild, peppery bite to enhance overall flavor.
- 1/2 teaspoon salt: Essential to elevate and sharpen all the salad’s flavors.
- 1/4 cup chopped fresh parsley: Lends a fresh, herbal brightness and vibrant green contrast.
- 3 hard-boiled eggs, chopped: Adds protein and a creamy texture that complements the potatoes.
- 2 green onions, sliced: Sprinkle a mild oniony crunch and a pop of green color.
How to Make Creamy Red Potato Salad Recipe
Step 1: Prep and Cook the Potatoes
Start by giving those red potatoes a good wash to get rid of any dirt. Leave the skins on because they add texture and nutrients. Chop them into bite-sized cubes, then place them in a pot and cover them with cold water. Bring to a boil, then simmer for about 10 to 12 minutes until tender but not mushy when poked with a fork. Once cooked, drain the potatoes and let them cool down for a few minutes so they’re easier to handle.
Step 2: Prepare the Eggs and Green Onions
While the potatoes are cooling, peel your hard-boiled eggs and chop them into small pieces. Slice the green onions into thin rings; these will add a slight crunch and fresh green notes to your salad that you will love.
Step 3: Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and white vinegar until smooth. Add garlic powder, onion powder, paprika, black pepper, and salt, stirring until every seasoning is fully incorporated. This creamy dressing is the heart of the Creamy Red Potato Salad Recipe and gives it that unforgettable flavor punch.
Step 4: Combine and Toss
When your potatoes have cooled slightly, fold them gently into the dressing. The key here is to coat every piece without breaking them apart. Next, add the chopped eggs, sliced green onions, and fresh parsley. Carefully fold everything together, distributing the ingredients evenly so every bite bursts with flavor.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and pop it into the fridge for at least one hour. This resting time allows all the flavors to mingle and deepen, resulting in the perfect creamy texture and a well-rounded taste. Before serving, give it a final gentle stir and sprinkle some extra parsley on top for that fresh finish.
How to Serve Creamy Red Potato Salad Recipe
Garnishes
Fresh herbs like additional chopped parsley or even chives add a vibrant, fresh touch to the salad just before serving. A light sprinkle of paprika on top enhances both visual appeal and flavor, making your Creamy Red Potato Salad Recipe pop on the plate.
Side Dishes
This potato salad is a versatile companion to just about any main dish. It pairs wonderfully with grilled meats like barbecue chicken or burgers, alongside smoky sausages, or even as a filling side to a fresh green salad and crusty bread for a lighter meal. It also shines bright on picnic trays and brunch buffets.
Creative Ways to Present
For a fun twist, serve your potato salad in hollowed-out bell peppers or cherry tomatoes as appetizer bites. Or layer it in a trifle bowl with fresh greens for a beautiful, colorful presentation. Serving it chilled in rustic mason jars at outdoor gatherings adds a charming, casual vibe that your guests will appreciate.
Make Ahead and Storage
Storing Leftovers
Store your leftover Creamy Red Potato Salad Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a perfect make-ahead dish for busy weeknights or unexpected guests.
Freezing
Due to the creamy dressing and egg content, freezing this potato salad is not recommended. Freezing can cause the texture to become grainy and watery when thawed, altering the fresh, creamy experience you want.
Reheating
This salad is meant to be enjoyed cold or at room temperature. If you prefer it slightly warmer, allow it to come to room temperature outside the fridge for about 30 minutes before serving. Avoid microwaving as it can ruin the creamy texture and cause separation.
FAQs
Can I use other types of potatoes for this recipe?
While red potatoes are ideal because of their firm texture and thin skin, you can use Yukon Gold as a substitute. However, starchy potatoes like Russets may become too mushy and lose their shape in the salad.
Is it possible to make this potato salad vegan?
Absolutely! Substitute mayonnaise and sour cream with plant-based alternatives, and omit the hard-boiled eggs or replace them with tofu cubes or chickpeas for a vegan-friendly version. Keep the seasonings and fresh herbs to maintain the flavor profile.
How long does the dressing keep its flavor?
The flavors actually improve after chilling for a few hours as they blend together wonderfully. It’s best enjoyed within 24 to 48 hours for peak freshness and taste.
Can I add other vegetables to the salad?
Yes! Feel free to toss in diced celery for crunch, chopped bell peppers for sweetness, or even some pickles for a vinegary kick. Just keep in mind that adding too many extras can change the classic flavor balance.
What is the best way to boil potatoes for salad?
Starting with cold water and bringing to a boil ensures even cooking, preventing mushy outsides and undercooked centers. Simmer gently and test frequently by poking with a fork to achieve a perfect tender bite.
Final Thoughts
If you’re looking for a creamy, flavorful, and downright satisfying salad that feels like a nostalgic classic yet fresh and inviting, this Creamy Red Potato Salad Recipe is your go-to. It’s incredibly easy to make, full of texture and taste, and perfect for any occasion. I genuinely hope you give it a try and discover how this humble dish can become one of your all-time favorites just as it is for me.
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Creamy Red Potato Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This creamy red potato salad is a classic comfort food side dish featuring tender red potatoes tossed in a rich dressing made with mayonnaise, sour cream, Dijon mustard, and a blend of spices. Enhanced with crunchy green onions, fresh parsley, and chopped hard-boiled eggs, this salad offers a perfect balance of flavors and textures, ideal for picnics, barbecues, or any casual meal.
Ingredients
Potatoes
- 2 pounds red potatoes
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Mix-ins
- 1/4 cup chopped fresh parsley
- 3 hard-boiled eggs, chopped
- 2 green onions, sliced
Instructions
- Wash potatoes: Begin by washing the red potatoes thoroughly to remove any dirt or debris, ensuring they are clean before cooking.
- Cut potatoes: Cut the potatoes into bite-sized cubes, leaving the skin on to provide added texture and flavor to the salad.
- Prepare to cook: Place the cubed potatoes into a large pot and cover them with cold water, enough to submerge all pieces.
- Boil water: Bring the water to a boil over medium-high heat, preparing to cook the potatoes evenly.
- Simmer potatoes: Once boiling, reduce the heat to a simmer and cook the potatoes for 10-12 minutes, or until they can be easily pierced with a fork, indicating tenderness.
- Drain and cool: Drain the potatoes in a colander and allow them to cool for a few minutes to handle safely and avoid wilting the other ingredients.
- Chop eggs: While the potatoes cool, peel the hard-boiled eggs and chop them into small pieces for incorporation into the salad.
- Slice green onions: Slice the green onions into thin rings, adding a fresh and mild onion flavor.
- Make dressing: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and white vinegar to create a creamy base for the salad.
- Add spices: Stir in garlic powder, onion powder, paprika, black pepper, and salt until the dressing mixture is smooth and well blended.
- Combine potatoes with dressing: Add the slightly cooled potatoes to the bowl with the dressing, gently stirring to coat them evenly without breaking the cubes.
- Add mix-ins: Fold in the chopped hard-boiled eggs, sliced green onions, and chopped fresh parsley carefully until distributed throughout the salad.
- Season to taste: Taste the salad and adjust seasoning by adding extra salt or pepper as preferred to balance the flavors perfectly.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Final stir and serve: Before serving, give the potato salad a gentle final stir and, if desired, garnish with additional fresh parsley for color and freshness.
Notes
- Leaving the potato skins on adds extra nutrients and a pleasing texture contrast.
- Use firm red potatoes to ensure the cubes hold their shape and don’t become mushy.
- Adjust the amount of mayonnaise and sour cream if you prefer a lighter or richer dressing.
- Can be made a day ahead for best flavor; just give it a good stir before serving.
- For a tangier salad, add a bit more white vinegar or a squeeze of lemon juice.
- This salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread.
