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Easy Red Potato Salad Recipe Everyone Will Love

Easy Red Potato Salad

Tender red potatoes are folded with a creamy Dijon dressing, crunchy vegetables, fresh dill, and optional chopped hard-boiled eggs. This classic chilled salad makes 6 to 8 servings and is ideal for picnics, barbecues, and potlucks.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Potato Salad
  • 2 pounds Small red potatoes
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Apple-cider vinegar
  • 1 teaspoon, plus more for cooking water Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 cup Finely chopped celery
  • 1/3 cup Finely chopped red onion
  • 2 tablespoons Fresh dill, chopped
Optional Addition
  • 3 eggs Large hard-boiled eggs, chopped

Method
 

Step-by-Step
  1. Scrub the red potatoes, leave the skins on, and cut them into roughly 1-inch pieces. Place them in a large saucepan, cover with cold water by about 1 inch, and salt the water generously.
  2. Bring the potatoes to a boil, then reduce the heat to a gentle simmer. Cook for 10 to 15 minutes, until fork-tender but still holding their shape.
  3. Drain the potatoes well and let them cool for about 10 minutes. This leaves them slightly warm, which helps them absorb the dressing without making the mayonnaise mixture greasy or runny.
  4. Whisk together the mayonnaise, sour cream, Dijon mustard, apple-cider vinegar, kosher salt, and black pepper in a small bowl. Continue whisking until the dressing is smooth and evenly combined.
  5. Add the potatoes, celery, red onion, fresh dill, and chopped hard-boiled eggs if using to a large bowl. Fold in the dressing gently, taking care not to mash the potatoes.
  6. Cover the salad and refrigerate for at least 30 minutes, although 1 to 2 hours gives the flavors more time to mingle. Taste before serving and adjust the salt, pepper, or vinegar as needed.

Notes

Start the potatoes in cold, generously salted water and simmer them gently for even cooking. Dress the potatoes while slightly warm, but not hot. Store covered in the refrigerator and serve chilled.