Red Potato Salad Recipe
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 pounds small red potatoes
- 1 small red onion (finely diced)
- 1 stalk celery (finely diced)
- 2 tablespoons fresh lemon juice
- Β½ cup mayonnaise (regular or light)
- Β½ cup sour cream (or Greek yogurt)
- Β½ teaspoon kosher salt
- ΒΌ teaspoon ground black pepper
- ΒΌ cup fresh dill
Method
- Place potatoes in a large saucepan or pot, cover with water by 1 inch, and bring to a boil. Cook until tender, 15-20 minutes. Drain, place in a large bowl, and season with lemon juice.
- Add the diced red onion and celery, and make the dressing.
- To make the dressing, combine the mayo with sour cream, dill, salt, and pepper. Whisk until well combined.
- Pour the dressing over the salad, and stir gently to coat well.
- Refrigerate for at least 2 hours, or overnight before serving.