Red Potato Salad

Red Potato Salad

133 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    3 h 25 m
What a Dish!
Recipe by  What a Dish!

“This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Share It

Reviews (133)

Rate This Recipe


What a great find this recipe is! I'm not sure how or why, but it does not taste at all like a low fat version of potato salad; the dressing is creamy and delicious. I used fresh dill because I had some in the fridge, used a few more green onions because I love the onion flavor in potato salad, and liberally salt and peppered. Fabulous recipe, What A Dish, thanks!



Good basic recipe you can alter a bit if necessary. Once the red potatoes were close to fork tender, I drained in colander & placed in a large bowl (hot potatoes continue to cook a bit). I'm going try roasting potatoes like other submitter suggested next time. To warm potatoes I added a Tsp dehydrated minced onions, 1/2 tsp of celery seed, 1 Tblsp of white balsamic vinegar and S&P. Tossed all together, covered & set aside for potatoes to absorb. Used 1/4 cup of mayo, 1/2 C s.crm & 2 eggs as I only had 5 red potatoes. Didn't reduce other ingredients. I mixed all the "wet" ingredients together separately (added a tsp of dill weed & used sweet pickle relish) then folded into the room temp potatoes. Added a tsp of Splenda for a tiny bit of sweet. Immediately store in fridge for at least a couple hours although I make day b4. How AWESOME! Mixed in cooked bacon crumbles right before serving. For anybody who may not realize - don't double dip utensil when tasting for adjustments...saliva will make the potato salad turn runny (I know, gross) but true!



It was a good potato salad although not quite as flavorful as I had thought it would be. I didn't have too much left over after serving it at a party so that is good. I would probably increase some of the seasonings next time.

More Reviews

Similar Recipes

New Red Potato Salad

New Red Potato Salad

Red Potato Salad with Sour Cream and Chives

Red Potato Salad with Sour Cream and Chives

Roasted Red Potato Salad

Roasted Red Potato Salad

Ranch Red Skin Potato Salad

Ranch Red Skin Potato Salad

Hot Red Potato Salad

Hot Red Potato Salad

Red Potato, Asparagus, and Artichoke Salad

Red Potato, Asparagus, and Artichoke Salad


Amount Per Serving (12 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

New Red Potato Salad


next recipe:

Red Potato and Lentil Salad