Potato Salad Recipe With Red Potatoes: Creamy Herb-Infused Side Dish

This red potato salad delivers creamy, herb-infused perfection with every bite. The waxy texture of red potatoes holds up beautifully to the tangy dressing.

I’ve refined this recipe to balance richness and freshness, creating a side dish that’s both comforting and bright. It’s the ideal companion for summer gatherings or weeknight dinners.

Ingredients for Potato Salad Recipe with Red Potatoes

Gather these fresh ingredients for a creamy, herb-kissed side that steals the show.

The potatoes are the foundation—red potatoes with smooth, waxy skin are non-negotiable. Look for firm, unblemished specimens at your local market or Whole Foods. Their low starch content keeps them intact after boiling. For the dairy, full-fat mayonnaise and sour cream ensure that lush, velvety texture. Avoid low-fat versions; they’ll dilute the richness this dish promises.

Need a Tangy Swap? Greek yogurt replaces sour cream at a 1:1 ratio. Fresh herbs are ideal, but dried dill or parsley at one-third the amount works in a pinch. No Dijon? Yellow mustard plus a pinch of ground mustard mimics the sharpness. For egg-free versions, diced avocado or extra celery adds creaminess without compromising the structure.

Assemble just before serving—herbs wilt and potatoes absorb dressing over time. Keeps 2 days refrigerated in an airtight container, though it’s best fresh. The flavors meld beautifully, making leftovers perfect for picnics (just give it a quick stir before packing).

Step-by-Step Instructions for Potato Salad With Red Potatoes

This method ensures creamy, herb-infused results with perfect texture every time.

Step 1: Cook and Cool the Red Potatoes

Place the 2 lb Red Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon Kosher Salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a fork but still hold their shape.

Drain immediately and spread the potatoes on a baking sheet. Let them cool completely for 20-30 minutes—this prevents the salad from becoming mushy when mixed. Once cool, cut them into 1-inch cubes, leaving the skin on for texture and color.

Step 2: Prepare the Herb Mixture and Aromatics

In a small bowl, combine the 0.25 cup Fresh Dill and 0.25 cup Fresh Parsley. Finely chop the 4 whole Green Onions and 2 whole Celery stalks, ensuring the celery is cut into uniform ¼-inch pieces for even distribution.

Peel and chop the 4 whole Hard-Boiled Eggs into ½-inch pieces. The eggs add richness and a creamy bite, so keep the chunks visible. Set all prepared herbs and vegetables aside—this mise en place approach streamlines the final assembly.

Step 3: Whisk the Creamy Dressing

In a large bowl, whisk together the 0.75 cup Mayonnaise, 0.5 cup Sour Cream, 2 tbsp Dijon Mustard, 2 tbsp Apple Cider Vinegar, remaining ½ tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper.

Whisk vigorously for 1-2 minutes until the dressing is completely smooth and emulsified. The vinegar balances the richness of the mayonnaise and sour cream, while the mustard adds a subtle tang. Taste and adjust seasoning if needed, though the flavors will meld further as it rests.

Step 4: Combine All Ingredients

Add the cooled Red Potatoes to the bowl with the dressing. Gently fold everything together with a silicone spatula, taking care not to break the potatoes. Add the chopped Green Onions, Celery, Hard-Boiled Eggs, and herb mixture.

Fold once more until all components are evenly coated and distributed. The salad should look creamy but not soupy—if it seems too thick, the potatoes will release moisture as they sit, so resist adding more liquid.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor development. This chilling time allows the potatoes to absorb the dressing and the herbs to infuse their aroma.

Give the salad a final gentle stir before serving to redistribute the dressing. Garnish with an extra sprinkle of Fresh Dill or Fresh Parsley for a pop of color. Serve chilled for the best texture and flavor.

Health Benefits of This Dish

Nutrient-Rich Foundation

Red potatoes pack fiber and vitamin C, with 2 lb providing about 30% of your daily vitamin C needs. Their skin adds extra fiber, so I always leave it on for texture and nutrition. This makes the dish as wholesome as it is delicious. 💪

Energy-Sustaining Carbs

The complex carbohydrates in red potatoes offer steady energy release, perfect for fueling active days. A 1-cup serving contains about 150 calories and 3 grams of protein, supporting sustained energy without blood sugar spikes.

Heart-Healthy Fats

Full-fat mayonnaise and sour cream provide healthy fats that aid nutrient absorption. These fats help your body absorb the fat-soluble vitamins in the fresh herbs and vegetables. Just 2 tbsp of dressing adds richness without excess.

Herb Power Boost

Fresh dill and parsley are more than flavor enhancers—they’re packed with antioxidants. Dill contains compounds that support digestion, while parsley is rich in vitamin K, essential for bone health. I always use fresh for maximum benefits. 🌿

Protein-Packed Additions

Hard-boiled eggs add 6 grams of protein per egg, making this salad more satisfying. The eggs also provide choline, a nutrient vital for brain health. I chop them coarsely so every bite has a creamy, protein-rich surprise.

Frequently Asked Questions