This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime!  For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Red Potato Salad

red potatoes,

sour cream

mayonnaise

Dijon mustard

white vinegar

eggs,

dill pickle, chopped

celery stalk, chopped

green onions, chopped

hot sauce

dill weed

garlic powder

onion salt

salt and pepper

Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.


In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.


What a great find this recipe is!  I'm not sure how or why, but it does not taste at all like a low fat version of potato salad; the dressing is creamy and delicious.  I used fresh dill because I had some in the fridge, used a few more green onions because I love the onion flavor in potato salad, and liberally salt and peppered. Fabulous recipe, What A Dish, thanks!

Good basic recipe you can alter a bit if necessary. Once the red potatoes were close to fork tender, I drained in colander & placed in a large bowl (hot potatoes continue to cook a bit). I'm going try roasting potatoes like other submitter suggested next time. To warm potatoes I added a Tsp dehydrated minced onions, 1/2 tsp of celery seed, 1 Tblsp of white balsamic vinegar and S&P. Tossed all together, covered & set aside for potatoes to absorb. Used 1/4 cup of mayo, 1/2 C s.crm & 2 eggs as I only had 5 red potatoes. Didn't reduce other ingredients.  I mixed all the "wet" ingredients together separately (added a tsp of dill weed & used sweet pickle relish) then folded into the room temp potatoes. Added a tsp of Splenda for a tiny bit of sweet. Immediately store in fridge for at least a couple hours although I make day b4. How AWESOME! Mixed in cooked bacon crumbles right before serving. For anybody who may not realize - don't double dip utensil when tasting for adjustments...saliva will make the potato salad turn runny (I know, gross) but true!

This was GREAT. I did roast my potatoes with a little EVOO/salt/pepper in a 400* oven for about a half hour (and if you haven't done this before and then use in a potato salad, you're missing out!!!!), then made the salad as directed. I did increase the dill pickle just a bit and I used onion powder instead of onion salt as it was salty enough with just the pickles. I did add a little shredded cheddar as my boys are adamant on adding cheddar to all potato salads. My family loved this!

It was a good potato salad although not quite as flavorful as I had thought it would be. I didn't have too much left over after serving it at a party so that is good. I would probably increase some of the seasonings next time.

For me the light flavor is what's so appealing about this salad. It doesn't have the overpowering flavor of mayonnaise. When finished I did need to add more salt (cold dishes tend to need more) but the recipe does say salt "to taste". The whole fam loved it.

One of the things that appealed to me about this recipe was the higher ratio of sour cream to mayonnaise. Some mayonnaise based salads are so heavy on the mayo that it tends to dominate other flavors. As a matter of personal preference I used full fat sour cream, Jane's Crazy Mixed Up Salt, and considerably more celery, dill pickles and dill weed. Creamy, delicious, and very pretty potato salad! 

The best PS we have had and we are a Miracle Whip family.  For the potatoes: Selected red skins, all about 2 in. in diameter for uniform cooking.  Leaving the skin on, cut in quarters, gently boiled, covered, in salted water for 10 min., let sit in hot water for 5 min.  Perfect, fork tender.  Drained, rinsed in cold water, spread out on paper towels skin side down and seasoned with salt and pepper. Left to cool.  For the "sauce": mixed all ingredients, except the potatoes and eggs, a day ahead to let flavors come together.  Added some MW for the extra spices.  The recipe called for 1/2 c mayo so added an extra 1/4 c MW.  The sauce may seem to contain too much dill at this point but it will be fine.  Mixed "sauce", bite size  potatoes and eggs together about 9 hrs. before serving and that seemed to be enough time for the flavors to come together.  Only need about 3/4 of the "sauce".  One caution - make more than you you think you will need, people really load up on this.  For 8 servings I would suggesting adjusting the recipe up to 12 servings.

I enjoyed this potato salad alot minor changes I made were that I upped all the spices about 3-4 times and used regular sour cream never have liked the flavor of the no fat came out quite zesty and full flavored and still contained compared to the amount of ingredients a fairly low amount of salt. Very nice combination of spices thanks for the recipe!

Loved this recipe! The only thing I changed was I added some crumbled bacon. It was a big hit.

This was allright. I still prefer my mom's potato salad recipe that I grew up on I guess. Made this to accompany the brats / Polish sausage and corn my fiance grilled tonight (we invited my parents over for dinner). I was going to make my mom's recipe but last-minute I decided to give this a try instead. This wasn't "bad " it just wasn't hers.:) My parents liked this (I gave them the leftovers) and to my surprise my salad hating fiance liked this too (but he didn't like it enough to have seconds - he is not a potato salad fan in general). All in all I'm glad to have given this a try but from now on I'll either make my mom's recipe or the loaded baked potato salad recipe I am famous for. You simply can't mess with tradition! Thanks anyways What a Dish!:-)

red potato salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 3 hours, 25 minutes

Servings: 12

Cost: $3.23 /serving

Author : Michelle Ramey

Ingredients

Instructions

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