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Creamy red potato salad in a white bowl with green onions and cracked pepper on top.
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5 from 1 vote

Creamy Red Potato Salad

Perfectly creamy red potatoes tossed in a delightful creamy sauce with added celery and red onion for crunch and flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 332 kcal
Author: Shawn

Ingredients

  • 1 tsp kosher salt
  • 3 lbs baby red potatoes, whole
  • 3 tbsp dill pickle juice, divided
  • ½ cup celery, finely diced
  • ¼ cup red onion, finely diced
  • ⅓ cup scallions, chopped
  • ½ cup mayo
  • ½ cup sour cream
  • 1 tsp garlic salt
  • ½ tsp black pepper, freshly ground
  • 2 tbsp green onions, chopped
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Instructions

  • Bring a large pot of water with 1 tsp of kosher salt to a boil. Add the whole baby red potatoes and cook for 20-30 minutes, until they are fork tender.
  • Drain potatoes and cut them in half, then quarter them. Add the potatoes to a large bowl and splash with 2 tbsp dill pickle juice while they're still hot.
  • Add the celery, red onion and scallions to the potatoes.
  • In a separate dish combine the mayo, sour cream, 1 tbsp dill pickle juice, garlic salt and black pepper. Whisk until smooth. Pour over potatoes and stir until coated. Garnish chopped green onion and more freshly cracked pepper.
  • Serve the potato salad warm or chill and serve. Enjoy!

Nutrition

Calories: 332kcal | Carbohydrates: 39g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 1060mg | Potassium: 1114mg | Fiber: 4g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 2mg
Keywords: potato salad
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