Red Potato Salad With Mayonnaise and Sour Cream Dressing

Potato Salad

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Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
487 Calories
34g Fat
39g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 487
% Daily Value*
Total Fat 34g 43%
Saturated Fat 6g 28%
Cholesterol 110mg 37%
Sodium 412mg 18%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 8g
Vitamin C 19mg 97%
Calcium 59mg 5%
Iron 3mg 14%
Potassium 1048mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty potato salad will be the star of any potluck supper or a wonderful addition to a picnic lunch or dinner. It is made with red-skinned potatoes and a delicious mayonnaise and sour cream dressing that gets extra tang from a splash of white vinegar. For a more flavorful twist, opt for a homemade herbal vinegar.

Celery and equal amounts of red onion and green onion (aka scallion) add crunch to this classic salad, and hard-boiled eggs provide some protein and a flavor boost.

Ingredients

  • 1 1/2 pounds red-skinned potatoes,scrubbed and cut into bite-sized chunks

  • 2 large eggs

  • 1/2 cup celery, chopped

  • 1/4 cup red onion, chopped

  • 1/4 cup green onion, chopped

  • 2/3 to 3/4 cup mayonnaise

  • 1 tablespoon white vinegar

  • 1 tablespoon sour cream, optional

  • 1/4 teaspoon kosher salt, or to taste

  • 1/8 teaspoon freshly ground black pepper, or to taste

Steps to Make It

  1. Gather the ingredients

  2. Cover potatoes with water in a medium saucepan and bring to a boil. Reduce heat to medium-low and boil for about 10 minutes, or until potatoes are just tender. Drain and let stand with lid ajar to cool.

  3. Meanwhile, put eggs in a saucepan and cover with water. Bring eggs to a full boil over medium-high heat. Cover pan, remove eggs from the heat, and let stand for about 15 to 17 minutes (or for less time if you like moister yolks).

  4. Drain cooked eggs and run cool water over them. When they are cool enough to handle, peel and coarsely chop them.

  5. Put cooled potatoes in a large bowl with chopped eggs, celery, and red and green onion. Cover and refrigerate until thoroughly chilled.

  6. Combine 2/3 cup mayonnaise, white vinegar, sour cream, salt, and pepper.

  7. Gently stir the mayonnaise mixture into the potato mixture until well blended. Add more mayonnaise, if desired, to increase the amount of moisture. Add more salt and pepper, if desired, to your taste. Store in a covered container and keep refrigerated.

Tips

  • Low-starch red potatoes are firm enough to hold up nicely in this salad after they're boiled, but round white potatoes, Yukon Golds, new potatoes of any color, or other low-starch, "waxy" potatoes may be used as well.
  • The salad will keep for three or four days in a sealed container in the refrigerator.