Delicious red potato salad that looks lovely. This dish is delicious anytime, even with a barbecue in the summer! Use plain fat-free yogurt in instead of part or all of the sour cream for a tart variation. If desired, add more sliced hard-boiled eggs as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 12 |
Ingredients
- 3 pounds red potatoes, cut into chunks
- 4 large hard-cooked eggs, chopped
- 1 cup low-fat sour cream
- ½ cup light mayonnaise
- ⅓ celery stalk, chopped
- 2 green onions, chopped
- 1 dill pickle, chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 dash hot sauce
- 1 tablespoon dried dill weed
- ½ teaspoon garlic powder
- 1 dash onion salt
- salt and pepper to taste
Instructions
- Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
- Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat.
- Chill in the refrigerator for at least 3 hours before serving.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 249 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the flavors in this – especially the dill pickle. The potato salad was nice and creamy, which I prefer. I might use a little less dill weed next time (not so sure I didn’t measure wrong!), and I was out of celery so I used celery salt.
This recipe is delicious! I couldn’t resist trying it before putting in refrigerator. Really exceptional. Will be over the top when it’s cold and has set over night. Great flavor combo. I used mostly red potatoes but to get to three lbs I did add a few peeled, cubed russets. Only other change, really, was that I used fresh dill, because I had it on hand and I love the taste.
I’m not sure how its possible, but this made me love potato salad even more. Addictively yummy.
The adjust keys didn’t work. I halved it exactly. Didn’t have green onion, had to use a TB of Vidalia. Thought it tasted wonder.
Just perfect!
I had to double the mayonnaise mixture. I followed the instructions but mine was nothing like the picture.
I always find pickle brine is much better to add instead of vinegar so i will try that
I found my new favorite potato salad. It is really good.
I think this recipe is great. I used regular yellow mustard instead of Dijon and I swapped the amounts of Mayo and sour cream.
I grew up watching my dad make potato salad, and just needed a refresher. I liked this recipe because I love dill. However, I am a full-fat woman, and did change the ingredients to reflect this. It was delicious, either way!
I used half mayo half sour cream as I like thicker sauce. forgot vinegar. 2 stalks celery and 2 green onion. I threw in pimenta as I had some fresh, tbsp. I don’t actually like pickle but love it in this. this is a keeper!
Besides adding a bit more pickle (I love them in egg and potato salads) I used the recipe exactly as it was written and it turned out delicious and creamy. Thanks!!!
Great light-tasting potato salad. I did take the suggestion of roasting the potatoes….good call!
This is a healthier way to make a potato salad and it tastes like a baked potato. I used 75% whole Greek yogurt (tastes like sour cream but healthy) and 25% mayo for the basis of the dressing. Used dill pickle juice instead of vinegar, fresh dill instead of dried, and added crumbled bacon. Light tasting and delicious!
Wow how easy was this and taste Fantastic. Some German red potato salad can be overbearing. This was just right. Went well with my BBQ chicken slow-cooked in the crock. I made strawberry shortcake for dessert.
A nice twist to your regular potato salad. I Used the Greek yogurt and a little bit of mayo too. I should have put a little bit more hot sauce into the blend.
It was excellent & I will definitely make it again. A completely different taste from our usual potato salad. No need to make changes.
Excellent!!! I will be making this again.
Excellent!!! I will be making this again.
Delicious!
Made half a recipe subbing spicy brown mustard for Dijon, red wine vinegar for white vinegar, onion powder for onion salt and minced fresh garlic for garlic powder. Added 1 tsp Diamond Krystal kosher salt leaving everything else the same, and it was absolutely delicious. Also cooked the potatoes and eggs in an Instant Pot for 4 minutes on high followed by quick release. Will definitely be making this again.