Creamy Red Potato Salad Recipe

5 from 1 vote

Creamy Red Potato Salad Recipe

When the heat of summer is upon us, everyone needs some good picnic salad recipes. (Have you tried my quinoa and black bean salad?) This creamy red potato salad recipe is as classic as it gets. It perfectly balances flavor and texture to create a crowd-pleasing result.

Prep Time30

Chilling Time2

Total Time2 30

Course: Salad, Side Dish

Cuisine: American

Keyword: classic potato salad, creamy potato salad, potato salad

Servings: Servings

Calories: 322kcal

Author: Melissa Norris

Cost: Varies

Equipment

Saucepan
Sharp Knife
Cutting Board
Mixing Bowls
Mixing Spoon

Ingredients

Salad Ingredients:

1 Pound Baby Potatoes Red or Yukon gold potatoes work best.
1/2 Cup Celery chopped
1/3 Cup Dill Pickles chopped
1/4 Cup Red Onion finely chopped
2 Tablespoons Fresh Chives chopped
2 Whole Hard Boiled Eggs chopped
1 Tablespoon White Vinegar
1/3 Teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Black Pepper to taste

Dressing Ingredients:

1 Cup Mayonnaise
1 Tablespoon White Vinegar
1 Teaspoon Dijon Mustard
1 Teaspoon Sugar
1 Tablespoon Pickle Juice
Salt and Pepper to taste

Instructions

Peel and chop the potatoes into 3/4 in chunks.
Boil potatoes in a large pot with salt for 7-8 minutes until tender.
Once done, drain the potatoes and run them under cold water to stop the cooking.
Transfer the potatoes to a shallow dish, drizzle with 1-2 Tablespoons vinegar, and lightly toss. Set aside while making the dressing.
Mix all the dressing ingredients in a separate bowl, taste to adjust the vinegar as needed.
To assemble the salad, place your cooked and cooled potatoes in a large bowl with chopped celery, pickles, onion, and chives.
Add in your chopped hard-boiled eggs, chopped, and gently stir to combine.
Drizzle some dressing over the potato mixture, stir and taste.
Cover the bowl and refrigerate for a few hours to let the flavor marinate. Stir again before serving.

Notes

Serving and Storing Instructions:

Potato salad can safely be left out at room temperature for 2 hours. However, for an outdoor picnic in 90°F weather and above, it shouldn’t be left out longer than an hour. Leftover potato salad is not suitable for long-term storage but can be kept in an airtight container in the fridge for 3-4 days.

Recipe Tips:

Prevent Mushy Potatoes – Choose waxy potatoes such as red or Yukon Gold for the perfect texture. Furthermore, rinse your potatoes in cold water after boiling so they do not become mushy.
Make Ahead – Serve potato salad at its peak flavor by allowing the ingredients to meld and soak into the potatoes. The ideal time is a couple of hours before serving. After a few days, the potato salad flavors may begin to fade. You can revive it with a splash of pickle juice or vinegar and chopped fresh herbs.
Serving Suggestions – Creamy potato salad complements a variety of dishes, including oven-roasted chicken, burgers, old-fashioned fried chicken, steaks, a whole roasted pig, and more!
Food Safety – Do not allow potato salad to sit out at room temperature for more than two hours to prevent food-borne illnesses. In temperatures 90°F and above, reduce serving time to one hour.

Nutrition