Description

This red skin potato salad is a fresh, creamy, and tangy twist on a classic comfort dish. Featuring tender red skin potatoes tossed in a luscious dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, it’s bursting with flavor and perfect for any occasion. The addition of crisp celery, fresh herbs, and optional hard-boiled eggs adds layers of texture and richness. Easy to prepare and great for make-ahead meals, this salad strikes the perfect balance between creaminess and brightness, making it a crowd-pleaser at picnics, barbecues, or weeknight dinners.

Ingredients

Scale

2 pounds red skin potatoes, washed and cubed
½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ cup finely chopped celery
¼ cup finely chopped red onion
2 tablespoons fresh parsley, chopped
3 hard-boiled eggs, chopped (optional)
Salt and pepper, to taste
Pinch of sugar

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Instructions

Boil cubed potatoes in salted cold water until fork-tender, about 15-20 minutes. Drain and cool completely.
Mix mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl.
Stir in celery, red onion, parsley, and eggs if using.
Gently fold cooled potatoes into the dressing mixture, careful not to mash.
Season with salt, pepper, and sugar. Adjust seasoning as needed.
Refrigerate for at least 30 minutes before serving.

Notes

For extra tang, add a splash of pickle juice to the dressing.
Use Greek yogurt instead of sour cream for a lighter salad.
Serve chilled or at room temperature for best flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Boiling, mixing
Cuisine: American

Nutrition

Serving Size: 6-8
Calories: 210
Sugar: 3g
Sodium: 250mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg