Creamy New Red Potato Salad

Ellen Bancroft Ziegler 2

"This makes a very flavorful EASY potato Salad that is really creamy. Adding bottled Italian dressing when the potatoes are still hot adds a LOT of yummy flavor!"


2 h 6 servings yields 1 bowl
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Wash the red potatoes DO NOT CUT IN HALF, DO NOT PEEL.
  2. Place whole unpeeled potatoes in a saucepot and add enough cold water to cover the potatoes with an additional 1/2 in of water.
  3. Bring potatoes to rolling boil then lower the heat to a simmer until they are easily pierced by a fork
  4. Strain the potatoes and using a fork and sharp knife, cut each one in half and place in a heat proof mixing bowl
  5. While they are still hot, pour the bottled italian dressing over them and add the cut up celery and onion.
  6. Mix very gently and not much, as you do not want to mash the potatoes, only give it two or three turns then leave it alone.
  7. Let this marinate in the refridgerator while you combine the rest of the ingredients in another bowl.
  8. Pour the mayo,sour cream, dill weed, lemon juice, salt and pepper dressing over the still warm potato mixture.
  9. FOLD THIS IN VERY GENTLY, DO NOT STIR IT VERY MUCH OR YOU WILL MASH THE POTATOES TOO MUCH,then,let this stay in the refrigerator for at least two hours to get very cold.
  10. Do not stir it while you are waiting for it to get cold.
  11. **Taste it when cold, and add more mayo if you think it too dry. The potatoes absorb a lot of the dressing.
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this is a great recipe that is very flavorful! The key is to add the Italian dressing when the potatoes are hot and then let them marinate in the refrigerator until they are completely cooled. A...