Easy red potato salad made with red potatoes, mayonnaise, sour cream, shallots, Dijon mustard, and fresh dill.
Nothing says “picnic” like potato salad. This red potato is so delicious that you will want to bring it to every picnic. Fresh herbs and a hint of Dijon mustard add a lot of flavor to this creamy red potato version that comes together in just a few minutes. For best results, make the potato salad a day in advance so the flavors have a chance to fully develop.
Serve the red potato salad as a side with Honey Mustard Chicken Wings.
Easy Red Potato Salad
Easy Red Potato Salad Ingredients:
- Red potatoes
- Water
- Mayonnaise
- Sour cream or plain Greek yogurt
- Shallot, chives, or green onion
- Dijon mustard
- Fresh dill
- Sea salt and black pepper, to taste
How to Make Creamy Red Potato Salad
Place potatoes in a large microwave-safe dish and add 2 tablespoons of water. Cover and microwave for 2 minutes or until fork-tender. Cooking time will vary by microwave, so start checking after 2 minutes.
It can take up to 10 minutes to cook the potatoes to your preference. Potatoes should be tender enough to split with a fork, but still firm. You can also boil the potatoes to cook if preferred, but not heating up the kitchen in the summer is a bonus.
Remove potatoes from the dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed. Wipe out the bowl you cooked them to remove any water.
In a small glass bowl, add mayonnaise, shallot, mustard, and fresh herbs. Stir to combine thoroughly.
The Dijon mustard adds just a hint of mustard taste. You can add more and decrease the mayo and sour cream accordingly if you prefer more of a mustard flavor.
We love shallot in red potato salad because it has a very mellow onion flavor with a hint of garlic. It’s also easy to dice up teeny tiny so there are now huge chunks of onion. You could also use chives or green onions.
Add the potatoes back to the bowl you cooked them in. Gradually add the mayonnaise mixture and toss to coat. Don’t add all of the mayonnaise mixture at once so you have more control over how much is added to your potato salad. Season with salt and black pepper, to taste, and stir to combine.
Serve immediately or cover and store in the refrigerator for up to 1-2 days. It is better when it is chilled so if possible, chill before serving. It’s great if made a day before serving.
Easy Red Potato Salad
Ingredients
- 3 pounds red potatoes quartered
- 2 Tablespoons water
- 1 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1 medium shallot finely chopped
- 3 Tablespoons Dijon mustard
- 1/4 cup fresh dill chopped
- Splash of white wine vinegar
- Sea salt and black pepper to taste
Instructions
- Place potatoes in a large microwave-safe dish and add 2 tablespoons of water.
- Cover and microwave for 2-3 minutes or until fork-tender. Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm. This process can take up to 10 minutes.
- Remove potatoes from the dish and drain. Spread out in a single layer on a large baking sheet to dry completed. Blot gently with a paper towel, if needed. Wipe out the bowl.
- In a small glass bowl, add mayonnaise, sour cream, shallot, mustard, and fresh herbs. Stir to combine thoroughly.
- Add potatoes back to the bowl they were cooked in.
- Gradually add mayonnaise mixture and toss to coat. Season with salt and black pepper, to taste and stir to combine.
- Serve immediately or, preferably, cover and store in the refrigerator for up to 1-2 days.