Red potato salad with mustard, dill and pickles
This red potato salad features a creamy blend of sour cream, mayonnaise, and tangy mustard, complemented by pickles and fresh dill. It's a perfect side dish for picnics and gatherings, offering a delightful mix of textures and flavors.
Cook time 25 min
Prep time 195 min
Ingredients:
4 eggs6 potatoes
1 cup sour cream
8 tbsp mayonnaise salad dressing
2 tsp mustard
1 tsp vinegar
1 pickle
1 stalk celery
2 stalks onion
1 tsp pepper sauce
2 sprigs dill
1/4 tsp garlic powder
1 dash salt
1 dash black pepper
Red potato salad with mustard, dill, and pickles is a delightful and flavorful dish perfect for gatherings and casual meals. This recipe combines the creaminess of sour cream and mayonnaise with the tang of mustard and pickles, all elevated by the fresh taste of dill. It's a wonderful side dish to complement any meal.
Instructions:
- Place the eggs in a medium saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
- Carefully drain the hot water and cool the eggs under cold running water. Peel the eggs and chop them coarsely. Set aside.
- While the eggs are boiling, scrub the red potatoes clean. Cut them into bite-sized pieces.
- Place the potato pieces in a large pot, cover them with water, and add a dash of salt.
- Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender but not mushy, about 10-15 minutes.
- Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, combine the sour cream, mayonnaise, mustard, and vinegar. Stir until smooth.
- Add the finely chopped pickle, celery, green onions, pepper sauce, dill, garlic powder, dash of salt, and dash of black pepper. Mix well to combine all ingredients.
- Add the cooled potatoes and chopped eggs to the bowl with the dressing.
- Gently fold the potatoes and eggs into the dressing mixture until all pieces are well-coated.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Give the potato salad a final stir before serving. Garnish with a sprig of dill or parsley if desired.
This red potato salad with mustard, dill, and pickles is a versatile and delicious dish that will surely become a favorite at your table. Whether served at a barbecue, picnic, or family dinner, it's guaranteed to be a hit with its rich flavors and satisfying texture. Enjoy!
Red potato salad with mustard, dill and pickles FAQ:
Boil the red potatoes for about 10-15 minutes until they are tender but not mushy. Test them with a fork; they should be easily pierced but still hold their shape.
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. If you prefer a non-dairy option, use a plant-based yogurt.
Store leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
The potato salad is best when chilled for at least 1 hour to allow the flavors to meld together. For optimal taste, try to consume it within 1-2 days.
Yes, you can use other potatoes such as Yukon Gold or baby potatoes. Just keep in mind that firmness and texture may vary.
Cooking Tips:
- Use red potatoes as they hold their shape better after boiling and add a nice color to the salad.
- Boil the potatoes with the skin on and peel them after they've cooled for a better texture.
- Chill the salad for at least an hour before serving to let the flavors meld together.
- For a crunchier texture, add extra celery or even some chopped bell peppers.
- Adjust the amount of mustard and pepper sauce based on your taste preference.
Nutrition Facts
12 ServingsCalories 170kcal
Protein 4.68g
Carbohydrates 22g
Fiber 2.51g
Sugar 2.24g
Fat 8g
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