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Red Potato Salad

What a Dish!

"This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired."
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3 h 25 m servings 163 cals
Original recipe yields 12 servings


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  2. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

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Read all reviews 160
  1. 217 Ratings

Most helpful positive review

What a great find this recipe is! I'm not sure how or why, but it does not taste at all like a low fat version of potato salad; the dressing is creamy and delicious. I used fresh dill because ...

Most helpful critical review

This was allright. I still prefer my mom's potato salad recipe that I grew up on, I guess. Made this to accompany the brats / Polish sausage and corn my fiance grilled tonight (we invited my pa...

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Most positive
Least positive

What a great find this recipe is! I'm not sure how or why, but it does not taste at all like a low fat version of potato salad; the dressing is creamy and delicious. I used fresh dill because ...

Good basic recipe you can alter a bit if necessary. Once the red potatoes were close to fork tender, I drained in colander & placed in a large bowl (hot potatoes continue to cook a bit). I'm goi...

It was a good potato salad although not quite as flavorful as I had thought it would be. I didn't have too much left over after serving it at a party so that is good. I would probably increase...

This was GREAT. I did roast my potatoes with a little EVOO/salt/pepper in a 400* oven for about a half hour (and if you haven't done this before and then use in a potato salad, you're missing ou...

For me, the light flavor is what's so appealing about this salad. It doesn't have the overpowering flavor of mayonnaise. When finished, I did need to add more salt (cold dishes tend to need mo...

One of the things that appealed to me about this recipe was the higher ratio of sour cream to mayonnaise. Some mayonnaise based salads are so heavy on the mayo that it tends to dominate other fl...

The best PS we have had and we are a Miracle Whip family. For the potatoes: Selected red skins, all about 2 in. in diameter for uniform cooking. Leaving the skin on, cut in quarters, gently bo...

I enjoyed this potato salad alot, minor changes I made were that I upped all the spices about 3-4 times and used regular sour cream, never have liked the flavor of the no fat, came out quite zes...

Loved this recipe! The only thing I changed was I added some crumbled bacon. It was a big hit.