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4.92 from 23 votes

Red Potato Salad Recipe

This creamy red potato salad is perfect for potlucks, BBQs, and to serve for lunch! It's so simple, made with red potatoes, crunchy celery, and red onions that are tossed in a creamy and tangy dill dressing. It's so comforting and can be made ahead.
Author Diana
Servings 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes

Ingredients

  • 2 pounds small red potatoes
  • 1 small red onion finely diced
  • 1 stalk celery finely diced
  • 2 tablespoons fresh lemon juice

For the dressing:

  • ½ cup mayonnaise regular or light
  • ½ cup sour cream or Greek yogurt
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh dill

Instructions

  • Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
  • Add the diced red onion and celery, and make the dressing.
  • To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
  • Pour the dressing over the salad, and stir gently to coat well.
  • Refrigerate for at least 2 hours, or overnight before serving.

Video

Notes

  • This potato salad makes 8-10 servings.
  • The potatoes are seasoned as they're cooked in salted water and absorb a small amount of the salt, then they are tossed with lemon juice for extra flavor.
  • Make sure not to overcook the potatoes, the cooking time can vary depending on the variety and size of red potatoes you're using. Just cook until the potatoes are fork-tender.
  • Cut the potatoes into halves or quarters depending on the size of your baby potatoes. Try to cut even pieces that are not too big for eating.
  • It's important to refrigerate the potato salad before serving. I usually chill it for at least 6 hours, but overnight is even better (but you can do 2 hours if in a rush).
  • Store the leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 210kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 417mg | Potassium: 580mg | Fiber: 2g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg