Red Potato Salad

This classic Red Potato Salad combines celery, hard-boiled eggs, red onion, and fresh dill and chives in a quick and easy three-ingredient creamy dressing.

Course Side Dish, side dish potatoes

Cuisine American

Keyword how long to boil red potatoes for potato salad, how long to boil red potatoes for salad, how to boil red potatoes for potato salad, red potato salad recipe, red potato salad recipes, red skin potato salad, red skin potatoes salad

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 352kcal

Author Beth Pierce

Ingredients

Red Potato Salad

2½ lbs red potatoes
2 teaspoons salt
4 large eggs
2 ribs celery chopped
¼ cup finely chopped red onion
¼ cup chopped fresh dill
¼ cup chopped fresh chives
salt to taste
freshly ground black pepper

Dressing

½ cup mayonnaise
½ cup sour cream
1 tablespoon Dijon mustard

Instructions

Place the red potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. It will take 10-20 minutes, depending on their size. Plunge the potatoes into an ice bath to stop the cooking process.
Add a steamer basket to a large saucepan. Fill it with enough water to reach just below the bottom of the steamer basket. Bring it to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath.
Mix the mayo, sour cream, and Dijon mustard in a small bowl.
Cut the potatoes into bite-sized pieces and peel and chop the eggs. Add the potatoes, eggs, celery, red onion, dill, and chives to a large bowl.
Pour the dressing over the top and toss to coat. Season with salt and freshly ground black pepper to taste.

Notes

Simmer the potatoes just until fork-tender. Overcooking will make the potatoes more likely to lose their peels and fall apart when cut into bite-sized pieces.
Store fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to 1 week.
Store fully cooled and peeled eggs submerged in ice-cold water in an airtight container in the refrigerator for up to 3 days.
Prepare the salad minus the fresh herbs up to 24 hours before, but make sure that all the potatoes are coated with the dressing before storing in an airtight container in the refrigerator. Toss the fresh herbs in right before serving.
Store this salad and any leftovers in an airtight container in the refrigerator.

Nutrition