Baby Red Potato Salad

Baby Red Potato Salad

Baby Red Potato Salad is a very light, creamy, and deliciously zesty red potato salad loaded with textures and flavors.  It's perfect for summer BBQs, picnics, or potluck. 

Ingredients

  • extra virgin olive oil
    1 tbsp.
  • white wine vinegar
    2 tbsp.
  • dijon mustard
    1 tsp.
  • lemon juice

    juice of 1 lemon

    2 tbsp.
  • sour cream
    1 tbsp.
  • mayonnaise
    1 tbsp.
  • himalayan salt
    ¼ tsp.
  • dried or fresh dill
    ¼ tsp.
  • fresh cracked black pepper to taste
  • freshly chopped parsley

    as garnish

  • ounces baby red potatoes

    680/grams

    24
  • celery - chopped

    1 stalk

    ½ c
  • fennel- chopped
    ½ c
  • red onion - chopped
    ¼ c
  • chopped carrot
    ¼ c

Directions

  1. 1

    Rinse the baby potatoes and place them into a medium-sized pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes or more, or until you can easily slide a knife through one potato. Drain and run cool water over them to stop the cooking. Then allow the potatoes to cool for a few minutes.

  2. 2

    Meanwhile, prep and chop all the vegetables.

  3. 3

    On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.

  4. 4

    In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.

  5. 5

    Taste, and adjust the seasonings for salt and black pepper to your taste. Transfer to a serving bowl. Sprinkle on top with some freshly chopped parsley. Cover with clear wrap and refrigerate for at least one hour before serving.

  6. 6

    Serves 6 to 8

Baby Red Potato Salad

Baby Red Potato Salad

4.6(9)20 min131 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 9 ratings

2sistersrecipes.com
4.6(9 reviews)
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Rating Breakdown

About this Recipe

Craving a potato salad that's more than just mayo? This Baby Red Potato Salad is your answer, offering a refreshingly light, zesty, and creamy side that's perfect for any summer gathering.

What sets this recipe apart is its vibrant balance of creamy richness from mayonnaise and sour cream with the bright tang of white wine vinegar and fresh lemon juice. This combination creates a deliciously light dressing that perfectly complements the tender baby red potatoes, without weighing them down. The unique addition of fresh dill and a hint of Dijon mustard elevates the flavor profile, making every bite exciting.

Prepare for a potato salad that truly tantalizes the taste buds. You'll experience beautifully tender baby red potatoes enveloped in a light, zesty, and creamy dressing. Each forkful delivers a delightful textural contrast from the crisp chopped celery, crunchy fennel, and sharp red onion, balanced by the subtle sweetness of carrot. This salad is designed to be a bright, refreshing counterpoint to richer dishes, making it an undeniable crowd-pleaser that's surprisingly quick to prepare.

Customization & Variations

While the classic combination of flavors shines, you can easily adapt this Baby Red Potato Salad to your taste:

  • Adjust the amount of fresh dill or parsley to your preference, or even experiment with other fresh herbs for a different aromatic note.
  • For a creamier or tangier dressing, feel free to slightly increase the sour cream or lemon juice to achieve your ideal balance.

This Baby Red Potato Salad is an ideal companion for backyard barbecues, festive picnics, or any casual potluck. Serve it chilled alongside grilled meats, sandwiches, or as a vibrant side dish for a complete summer meal.

Frequently Asked Questions