Red Potato Salad

Prep Time:
15 mins

Cook Time:
10 mins

Additional Time:
3 hrs

Total Time:
3 hrs 25 mins

Servings:
12

Ingredients

Directions

Gather the ingredients.

Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Phoebe Hauser

Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.

Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Phoebe Hauser

Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.

Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Phoebe Hauser

Pour over potatoes; gently toss to coat.

Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Phoebe Hauser

Chill in the refrigerator for at least 3 hours before serving.

Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Phoebe Hauser

Cook’s Note

For a tangy twist, try using plain fat-free yogurt instead of some or all of the sour cream. 

Nutrition Facts (per serving)

Chill in the refrigerator for at least 3 hours before serving.

For a tangy twist, try using plain fat-free yogurt instead of some or all of the sour cream. 

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Nutrition Facts (per serving)