Name: Creamy Red Potato Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 2 lbs. red potatoes, cut in half; 4 hard-boiled eggs, diced (or sliced); 3 Tablespoons sour cream; 1 cup mayonnaise; 3/4 tsp. dry mustard; 1/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup chopped celery; 4 tbsp. chopped red onion; One half of a red bell pepper, chopped; 1/8 tsp, paprika for garnish; 1/4 cup chopped green onion or chives for garnish

Description

This is my favorite go-to easy recipe for the best Creamy Red Potato Salad. A creamy dressing blended together with simple fresh ingredients like red potatoes and eggs is sure to become a favourite for potlucks, picnics or backyard BBQ’s.

Ingredients

2 lbs. red potatoes, cut in half

4 hard-boiled eggs, diced (or sliced)

3 Tablespoons sour cream

1 cup mayonnaise

3/4 tsp. dry mustard

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup chopped celery

4 tbsp. chopped red onion

One half of a red bell pepper, chopped

1/8 tsp, paprika for garnish

1/4 cup chopped green onion or chives for garnish

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Instructions

Cut potatoes in half and place in a large pot with enough water to cover the potatoes. Slowly bring to a boil. Simmer potatoes gently, just until tender when tested with a sharp knife – about 10 to 15 minutes. Drain, then transfer to a separate bowl to cool. Once cooled, cut into bite-sized pieces.
In a large bowl, mix together hard-boiled eggs, sour cream, mayonnaise, celery, onion, red bell pepper, dry mustard, salt & pepper.
Pour over cooled potatoes; gently toss to combine until coated with dressing.
Transfer to serving bowl and sprinkle with paprika. and chill at least one hour before serving. Enjoy!
If using, sprinkle with green onions or chives prior to serving.
Garnish with sprinkled paprika and chopped green onions or chopped chives.

Notes

Storage instructions: Store covered with wrap or in an airtight container in the fridge for up to 3 days.

Potato skins – if you prefer your potato salad with skins, leave them on during cooking and peel them after they are cooked. This ensure that you receive the full nutrients from the potato and stops the from crumbling as they cook.

How to cut and cook the potatoes

Cut the potatoes in half (not small chunks!) and bring them to a boil slowly. Simmer the potatoes gently, just until tender when tested with a sharp knife – about 15 minutes.

Overcooked potatoes will result in mushy, watery potato salad. 🙁

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Salads
Method: Stovetop
Cuisine: American