Description

This red potato salad is a creamy, flavorful side dish made with red potatoes, hard-boiled eggs, and a tangy mustard dressing, perfect for summer gatherings and family meals.

Ingredients

3 pounds red potatoes, cut into chunks

4 large hard-cooked eggs, chopped

1 cup low-fat sour cream

½ cup light mayonnaise

⅓ celery stalk, chopped

2 green onions, chopped

1 dill pickle, chopped

2 teaspoons Dijon mustard

1 teaspoon white vinegar

1 dash hot sauce

1 tablespoon dried dill weed

½ teaspoon garlic powder

1 dash onion salt

Salt and pepper to taste

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Instructions

Place the potatoes in a large pot and add enough water to cover them. Bring the water to a boil and cook the potatoes for about 10 minutes or until easily pierced with a fork. Drain the potatoes and transfer them to a large bowl to cool.
While the potatoes cool, prepare the dressing by mixing the hard-cooked eggs, sour cream, mayonnaise, chopped celery, green onions, pickles, Dijon mustard, vinegar, and hot sauce in a separate bowl. Season with dill weed, garlic powder, onion salt, and adjust the salt and pepper to your taste.
Once the potatoes have cooled, gently toss them with the dressing until well coated.
Refrigerate the salad for at least 3 hours before serving to allow the flavors to meld.

Notes

For a tangy twist, replace some or all of the sour cream with fat-free plain yogurt.
Fresh herbs like parsley, chives, or tarragon can be added for extra flavor.
To make this vegan, swap the mayonnaise and sour cream with plant-based versions and use tofu or chickpea salad as an egg replacer.
For more spice, increase the hot sauce or add diced jalapeños.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side dish
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 210
Sugar: 2g
Sodium: 250mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg