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Creamy Red Potato Salad: A Comforting Classic
Youssef Hb

Creamy Red Potato Salad: A Comforting Classic

A firm-textured potato salad with a tangy, herbaceous cream dressing. Bright notes from dill pickles and red bell pepper keep it refreshing. Perfect for gatherings or as a base for a heartier meal with added grilled chicken or tofu.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Home Cooking
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 pounds red potatoes, firm and unblemished
  • 3 garlic cloves, minced
  • 1 medium shallot, finely chopped
  • 1 medium red bell pepper, diced
  • 1 cup mayonnaise, high quality
  • 1/2 cup sour cream, full fat
  • 2 tablespoons Dijon mustard
  • 1 cup dill pickles, thinly chopped
  • 2 tablespoons dill pickle juice
  • 1/4 cup fresh dill, chopped

Method
 

  1. Boil the red potatoes in salted water until tender, 12-15 minutes
  2. Drain and let cool to room temperature
  3. In a bowl, mix mayonnaise, sour cream, Dijon mustard, 1/2 the pickles, and pickle juice until smooth
  4. Add potatoes, garlic, shallot, and red bell pepper to the dressing
  5. Stir in remaining pickles and dill
  6. Chill for at least 1 hour before serving

Notes

Add grilled chicken or tofu for a protein-packed main dish
Use vegan mayonnaise for a plant-based version
Flavors improve after 6-8 hours of refrigeration
Serve alongside hearty sandwiches or grilled meats