Red Potato Salad

Red Potato Salad

137
What a Dish! 277

"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."

Ingredients

3 h 25 m {{adjustedServings}} servings 163 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

137
  1. 182 Ratings

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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 ...

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 goi...

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...