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
Scale
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.
