Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Red Potato Salad
Everyone's favorite potluck side, made even better!
Summer cookouts and potato salads go hand in hand! It's a classic dish that comes in all different varieties—from tangy potato salad with mustard vinaigrette to fluffy, perfect potato salad with mashed spuds, to Southern potato salad made with hardboiled eggs. But there's something about the mayo-dressed kind that just screams classic potato salad. This creamy red potato salad is loaded with crunchy celery, bits of crispy bacon, and fresh dill all tossed with red potatoes in a simple but flavorful dressing. It's easy to make and the best part is that you can make it ahead of time—great for a spread of picnic side dishes!
Should you use red or white potatoes for potato salad?
We love the firm texture of red potatoes—they won't get too mushy when cooked and the colorful skins don't even need to be peeled. It makes for a vibrant and bright addition to BBQ sides. If you can't find red potatoes, you can also use other waxy potatoes, such as Yellow Finn or Yukon Gold. They'll hold their shape in the same way as red potatoes.
Should you cut potatoes before boiling for potato salad?
What makes this best red potato salad so easy to make is that if you're using small potatoes, you don't even need to cut them before boiling them. The skins of the potatoes actually act as a nice little barrier that allows the potato to steam inside itself, rather than getting water-logged.
What is potato salad dressing made of?
This tasty potato salad is dressed in a simple mixture of mayonnaise, sour cream, white wine vinegar, Dijon mustard, salt and pepper. The mayo adds richness and creaminess while the sour cream that gives the dressing a delightful tang. The white wine vinegar and Dijon are there to provide a bold bite. Since potatoes on their own are pretty bland, good potato salad needs a nice zippy dressing to punch up the flavor and this one does just that.
Should potato salad be served hot or cold?
We love the creamy, cold contrast that this red potato salad provides to hot grilled meats, burgers, and ribs. While most potato salads can be served cold, some potato salads, like German potato salad, is often dressed in a vinaigrette and served warm.
How long will potato salad last in the fridge?
This creamy cookout concoction can last up to five days in the fridge! That means it's the perfect side to make the day before a get-together. But be sure you wait to add the bacon until right before serving so it stays crispy.
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 25 mins
Ingredients
- 3 lb.
small red potatoes
- 2/3 c.
mayonnaise
- 1/2 c.
sour cream
- 2 tbsp.
white wine vinegar
- 1 tbsp.
Dijon mustard
- 1 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 2
stalks celery, chopped
- 1/4 c.
chopped dill
- 6
slices cooked bacon, chopped
Directions
- Step 1Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
- Step 2Meanwhile, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper in a large bowl.
- Step 3Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.
Tip: This salad tastes great with crumbled blue cheese on top!
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