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If you are looking for the ultimate crowd-pleasing side dish for your next cookout, this Creamy Red Potato Salad is exactly what you need. Packed with tender red potatoes, crisp celery, tangy dill pickles, fresh herbs, and a rich sour cream and mayonnaise dressing, this salad brings bold flavor and satisfying texture to every bite. Whether you are planning Memorial Day meals, a Fourth of July food BBQ spread, or a Memorial Day picnic food table, this recipe is a guaranteed hit that you can make ahead and serve cold.
Table of Contents
Why You Will Love This Creamy Red Potato Salad
- Simple ingredients you likely already have on hand
- Perfect make-ahead dish for Memorial Day cookout ideas and picnics
- No peeling required – red potato skins add texture and color
- Easily customizable with your favorite herbs and mix-ins
- Ideal Memorial Day food for a crowd – scales up effortlessly
Ingredients You Will Need
Before you start, gather all your ingredients. Using a kitchen scale and measuring cups and spoons set will help you get the portions just right for a perfectly balanced dressing.
| Ingredient | Quantity | Notes |
|---|---|---|
| Small red potatoes | 2 pounds (907g) | No peeling needed |
| Red wine vinegar (or apple cider vinegar) | 2 tablespoons | Dill pickle juice also works |
| Sour cream | 1/2 cup (120g) | Full-fat recommended |
| Mayonnaise | 1/4 cup (58g) | Homemade or store-bought |
| Yellow mustard | 1 tablespoon | Dijon or whole grain also works |
| Celery stalks, finely chopped | 2 stalks (~1/3 cup) | Adds crunch |
| Dill pickles, finely chopped | 1 to 2 medium (~1/3 cup) | Adds tanginess |
| Fresh parsley, chopped | 1/4 cup | Flat-leaf preferred |
| Fresh dill, chopped | 1/4 cup | Key herb for flavor |
| Fresh chives, chopped | 1/4 cup | Mild onion flavor |
| Salt and fresh ground black pepper | To taste | Season each layer |
Equipment You Will Need
- Large pot – for boiling the potatoes
- Mixing bowls – for the ice bath and mixing the dressing
- Cutting board – for chopping celery, pickles, and herbs
- Chef’s knives – for clean, precise chopping
- Measuring cups and spoons set – for accurate ingredient portions
- Kitchen utensils – for stirring and folding the salad
- Colander strainer basket – for draining the potatoes
- Kitchen scale – for weighing potatoes and sour cream accurately
How to Make Creamy Red Potato Salad – Step by Step
- Boil the potatoes: Add the red potatoes to a large pot and cover with 1 1/2 inches of cold water. Season with salt (about 1 teaspoon per quart of water). Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15 to 20 minutes or until the potatoes are easily pierced with a fork.
- Prepare an ice bath: While the potatoes cook, fill one of your mixing bowls with cold water and ice. Once the potatoes are done, drain them using a colander strainer basket and immediately transfer them to the ice bath to stop the cooking process.
- Chop the potatoes: Once the potatoes are cool enough to handle, transfer them to your cutting board and use your chef’s knife to cut them into bite-size chunks. Place them into a large mixing bowl and scatter the vinegar over the top. Lightly season with salt and toss gently.
- Mix the dressing: In a separate bowl, stir together the mayonnaise, sour cream, and mustard until smooth. Use your measuring cups and spoons to get the proportions right for the best creamy texture.
- Combine everything: Add the mayonnaise dressing, chopped celery, pickles, parsley, dill, and chives to the bowl of potatoes. Use your kitchen utensils to gently fold everything together, being careful not to mash the potatoes.
- Season and chill: Taste and adjust with salt and fresh ground black pepper. Cover and refrigerate for at least 30 minutes before serving. The flavors develop beautifully as the salad chills.
Tips for the Best Creamy Red Potato Salad
- Do not overcook the potatoes. Simmer gently rather than boiling hard to keep the chunks intact and prevent them from falling apart in the salad.
- Season the potatoes while warm. Adding vinegar and salt immediately after cooking allows the potatoes to absorb the flavor more deeply.
- Make it ahead. This salad is even better the next day after chilling overnight in the refrigerator, making it perfect for Memorial Day dinner ideas and large gatherings.
- Customize the herbs. Swap out parsley for green onions, or add a pinch of smoked paprika to the dressing for a smoky twist.
- Use a kitchen scale. Weighing your sour cream and potatoes with a kitchen scale ensures a consistent, perfectly dressed salad every time.
Serving Suggestions
This Creamy Red Potato Salad pairs beautifully with grilled burgers, barbecue ribs, hot dogs, and grilled corn. It is a natural fit for any Memorial Day party food spread or Fourth of July food BBQ table. Serve it cold straight from the refrigerator alongside your favorite summer mains and let it be the side dish that everyone talks about.
Storage Instructions
Store leftover potato salad in an airtight container in the refrigerator for up to 3 to 4 days. Stir gently before serving and add a small dollop of sour cream if the salad has dried out slightly. Do not freeze this salad as the creamy dressing will break and become watery upon thawing.
Frequently Asked Questions
Can I make Creamy Red Potato Salad the night before?
Yes, and it is actually recommended. Making the salad a day ahead allows all the flavors to meld together beautifully. Simply cover and refrigerate overnight and give it a gentle stir before serving.
Do I need to peel red potatoes for potato salad?
No, you do not need to peel red potatoes. Their thin skins are tender and flavorful after cooking, and they add a pleasant texture and rustic appearance to the salad.
What can I use instead of mayonnaise?
You can substitute Greek yogurt for the mayonnaise to lighten up the dressing. The result will be slightly tangier but still deliciously creamy.
How long can potato salad sit out at a cookout?
For food safety, do not leave potato salad out at room temperature for more than 2 hours, or 1 hour if the outdoor temperature exceeds 90 degrees Fahrenheit. Keep it on ice if serving outdoors.
Can I use a different type of vinegar?
Absolutely. Red wine vinegar, white wine vinegar, apple cider vinegar, and even dill pickle juice all work well in this recipe. Each brings a slightly different tang to the final flavor.
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PrintCreamy Red Potato Salad : Perfect Memorial Day Cookout Side Dish
This Creamy Red Potato Salad is a tangy, herb-loaded classic made with tender red potatoes, sour cream, mayonnaise, fresh dill, celery, and crunchy pickles. It is the perfect make-ahead side dish for Memorial Day cookouts, Fourth of July BBQs, and summer picnics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus 30 minutes chilling)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds (907g) small red potatoes
2 tablespoons red wine vinegar (or apple cider vinegar or dill pickle juice)
1/2 cup (120g) sour cream
1/4 cup (58g) mayonnaise
1 tablespoon yellow mustard
2 celery stalks, finely chopped (about 1/3 cup)
1 to 2 medium dill pickles, finely chopped (about 1/3 cup)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
Salt and fresh ground black pepper to taste
Instructions
1. Add the potatoes to a large pot and cover with 1 1/2 inches of cold salted water (1 teaspoon salt per quart).
2. Bring to a boil then reduce to a simmer and cook 15 to 20 minutes until easily pierced with a fork.
3. Prepare an ice bath with cold water and ice in a large bowl. Drain the potatoes and place into the ice bath.
4. Once cool, chop into bite-size chunks, place in a large bowl, scatter vinegar over top, and lightly season with salt.
5. In a separate bowl, stir together the mayonnaise, sour cream, and mustard until smooth.
6. Add the dressing, celery, pickles, parsley, dill, and chives to the potatoes. Gently fold to combine without mashing.
7. Season with salt and pepper. Refrigerate at least 30 minutes before serving for best flavor.
Notes
Make ahead: This salad tastes even better the next day after chilling overnight.
Do not peel the red potatoes – the skins are tender and add texture.
Substitute Greek yogurt for mayo for a lighter version.
Keep refrigerated and do not leave out more than 2 hours at room temperature.