There’s something incredibly comforting about a simple bowl of potato salad that’s been whisked together with just the right touch of tang and creaminess. Creamy Red Potato Salad brings that childhood picnic nostalgia right to your table, but with an extra layer of flavor sophistication that will have grown-up palates smiling, too. This recipe is a velvety blend of tender red potatoes, a luscious mayo–sour cream dressing, crisp celery bites, and bright parsley notes that elevate every forkful. Best of all, it’s a complete beginner-friendly dish—perfect as an appetizer, lunch, or weeknight side—and comes together in about 20 minutes of active prep, 20 minutes of cooking, and then a chill time of two hours to let all those flavors meld. Clocking in at roughly 210 calories per serving, it’s an indulgent yet balanced addition to your picnic spread or dinner plate.
I remember the very first time I served this salad at a backyard barbecue; the moment my friends dove in, there was nothing but satisfied smiles and second-helping requests. It’s so versatile: pack it for a picnic, bring it to a potluck, or pair it alongside grilled chicken for a fuss-free family dinner. The tang of Dijon mustard and apple cider vinegar dances with a hint of sugar, while garlic and onion powders sneak in savory depth. Chopped hard-boiled eggs add richness, and a final dusting of paprika gives that iconic pop of color. Whether you’ve never boiled a potato before or you’re a seasoned home cook looking for a reliable go-to, this make-ahead salad is here to stay in your recipe rotation.
KEY INGREDIENTS IN CREAMY RED POTATO SALAD
To achieve that perfect balance of creamy, tangy, and crunchy, each ingredient plays a crucial role in our Creamy Red Potato Salad. Here’s what you need and why:
- Red potatoes
Known for their thin skins and firm flesh, red potatoes hold their shape beautifully when cooked, giving you tender yet intact chunks that soak up the dressing without turning to mush.
- Mayonnaise
The base of our creamy dressing, mayonnaise brings a velvety texture and a subtle richness that clings to every potato cube.
- Sour cream
Adding a tangy twist, sour cream lightens the mayo and gives the salad a refreshing zest.
- Dijon mustard
With its sharp, piquant flavor, Dijon mustard cuts through the creaminess and adds a pleasant bite.
- Apple cider vinegar
A splash of acidity brightens the overall profile and balances the fat in the dressing.
- Sugar
Just a touch softens the vinegar’s edge and rounds out the flavors for a smooth finish.
- Salt
Enhances all the flavors, from the potatoes to the herbs, ensuring every bite is well-seasoned.
- Black pepper
Freshly ground pepper brings subtle heat and aromatic notes.
- Garlic powder
Delivers a gentle garlic undertone without the bite of fresh cloves.
- Onion powder
Infuses a mellow, sweet onion flavor that complements the crunchy bits of red onion.
- Hard-boiled eggs
Chopped eggs introduce a creamy, custardy element and boost the salad’s protein content.
- Red onion
Finely chopped red onion contributes a crisp texture and a slightly sharp, sweet taste.
- Celery
Adds a refreshing crunch and a vegetal crispness to contrast the creamy dressing.
- Fresh parsley
Sprinkled throughout, parsley gives the salad a bright, herbaceous lift.
- Paprika
An optional garnish, paprika offers a dash of color and a hint of smoky warmth.
HOW TO MAKE CREAMY RED POTATO SALAD
Bringing together creamy, tangy, and crisp elements couldn’t be easier. Follow these steps to create a salad that’s bursting with flavor and texture, perfect for making ahead and serving chilled.
1. Begin by placing the diced red potatoes in a large pot and cover them with water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, ensuring even cooking from the start.
2. Once the water starts boiling, reduce the heat to medium and cook the potatoes for about 10–12 minutes, or until they are fork-tender but still hold their shape. Avoid overcooking to prevent a mushy texture.
3. Drain the potatoes in a colander and allow them to cool slightly, about 10 minutes, so they’re warm rather than hot when you mix in the dressing.
4. While the potatoes cool, prepare the dressing. In a medium-sized bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk until the mixture is smooth and emulsified.
5. Once the potatoes are cooled, transfer them to a large mixing bowl. Add the chopped hard-boiled eggs, red onion, celery, and parsley to the potatoes.
6. Pour the dressing over the potato mixture and gently stir to combine, making sure each piece of potato is fully coated in the creamy blend.
7. Taste the salad and adjust seasoning if needed, adding more salt, pepper, or a dash of vinegar to suit your palate.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best melding of flavors.
9. Before serving, sprinkle a little paprika on top for a pop of color, if desired.
SERVING SUGGESTIONS FOR CREAMY RED POTATO SALAD
This salad is a true team player at the table—versatile enough to shine on its own or harmonize with a variety of mains. Here are four fun ways to serve it:
- Arrange it on a large platter surrounded by fresh dill sprigs and lemon wedges for a bright, garnished presentation that’s perfect for potlucks.
- Pair a generous scoop alongside grilled chicken skewers or herb-marinated pork chops to complement the savory, smoky flavors of your favorite barbecued proteins.
- Spoon the salad into mini lettuce cups for an elegant, handheld appetizer at your next gathering, adding a few extra parsley leaves for visual flair.
- Serve it as a make-ahead side at summer picnics, packing in an insulated cooler to keep it chilled until you’re ready to dig in—no last-minute fuss, just fresh, creamy bliss.
HOW TO STORE CREAMY RED POTATO SALAD
Proper storage is key to keeping your salad tasting fresh and vibrant over several days. Follow these tips for the best results:
When you’re not serving, transfer the potato salad into a clean, airtight container to maintain moisture balance and prevent absorbing unwanted fridge odors. Ensure a snug fit of the lid to keep the dressing creamy and the potatoes firm.
- Store in the coldest part of your refrigerator, ideally in the back where the temperature is most consistent, and keep it below 40°F (4°C).
- Press a piece of plastic wrap directly on the salad’s surface before sealing the container to minimize air exposure and slow down oxidation.
- Enjoy within 3–4 days for peak flavor and texture. Before serving leftovers, give it a gentle stir to redistribute any dressing that has settled.
- Avoid leaving the salad at room temperature for more than two hours to maintain food safety and preserve the integrity of the creamy dressing.
CONCLUSION
Creamy Red Potato Salad is a shining example of how a few simple ingredients can come together to create something truly special. From the first forkful of tender, seasoned potatoes enveloped in a flavorful mayo–sour cream dressing, to the satisfying crunch of celery and the fresh lift of parsley, every mouthful is a celebration of texture and taste. This beginner-friendly recipe—coming together in just 20 minutes of prep, 20 minutes of cooking, and a couple of hours of chill time—is perfect for all sorts of occasions. Whether you’re hosting a laid-back backyard barbecue, bringing a dish to a potluck, or looking for a fuss-free lunch side, this salad fits the bill beautifully. The balance of creamy richness, tangy mustard, bright vinegar, and subtle sweetness makes it stand out as a go-to summer side dish or year-round favorite.
Feel free to print this article and tuck it into your recipe binder for easy reference, or bookmark it on your device so you can come back any time you crave that classic potato salad comfort. You’ll also find a handy FAQ section below if you have questions about substitutions, troubleshooting, or special dietary tweaks. And, of course, I’d love to hear how it turns out! Drop your comments, questions, or feedback below—whether you have a twist you’ve tried or you need a bit of extra guidance, I’m here to chat and help you make this Creamy Red Potato Salad your new staple. Enjoy every creamy, tangy, crunchy bite!
Creamy Red Potato Salad
Description
Creamy mayo-sour cream dressing clings to fork-tender red potatoes, balanced by tangy mustard, crisp celery, and savory herbs. Chilled to perfection, this vibrant salad brightens any meal with its fresh, crunchy bite.
Ingredients
Instructions
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Begin by placing the diced red potatoes in a large pot and cover them with water. Add a pinch of salt to the water. Bring to a boil over medium-high heat.
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Once the water starts boiling, reduce the heat to medium and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Be careful not to overcook.
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Drain the potatoes in a colander and allow them to cool slightly, about 10 minutes.
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While the potatoes cool, prepare the dressing. In a medium-sized bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, pepper, garlic powder, and onion powder. Whisk until smooth and well-combined.
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Once the potatoes are cooled, transfer them to a large mixing bowl. Add the chopped hard-boiled eggs, red onion, celery, and parsley to the potatoes.
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Pour the dressing over the potato mixture and gently stir to combine, making sure the potatoes are fully coated in the dressing.
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Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or vinegar to suit your preferences.
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
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Before serving, sprinkle a little paprika on top for garnish, if desired.
Note
- If you prefer a lighter version, you can substitute Greek yogurt for the sour cream.
- This salad can be made a day ahead to allow the flavors to meld together.
- Red potatoes hold their shape well, making them perfect for potato salad, but feel free to use Yukon Gold potatoes for a slightly creamier texture.
- For an extra crunch, add some diced pickles or relish to the salad.
- Garnish with additional fresh parsley or chopped green onions for a fresh touch before serving.
