"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." — What a Dish!
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red potatoes, cut into chunks
low-fat sour cream
hard-cooked eggs, chopped
dill pickle, chopped
celery stalk, chopped
green onions, chopped
dried dill weed
salt and pepper to taste
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 I had some in the fridge, used a few more green onions because I love the onion flavor in potato salad, and liberally salt and peppered. Fabulous recipe, What A Dish, thanks!
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 parents over for dinner). I was going to make my mom's recipe, but last-minute, I decided to give this a try instead. This wasn't "bad," it just wasn't hers. :) My parents liked this (I gave them the leftovers), and to my surprise, my salad hating fiance liked this too (but he didn't like it enough to have seconds - he is not a potato salad fan in general). All in all, I'm glad to have given this a try, but from now on I'll either make my mom's recipe or the loaded baked potato salad recipe I am famous for. You simply can't mess with tradition! Thanks anyways, What a Dish! :-)
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 going try roasting potatoes like other submitter suggested next time. To warm potatoes I added a Tsp dehydrated minced onions, 1/2 tsp of celery seed, 1 Tblsp of white balsamic vinegar and S&P. Tossed all together, covered & set aside for potatoes to absorb. Used 1/4 cup of mayo, 1/2 C s.crm & 2 eggs as I only had 5 red potatoes. Didn't reduce other ingredients. I mixed all the "wet" ingredients together separately (added a tsp of dill weed & used sweet pickle relish) then folded into the room temp potatoes. Added a tsp of Splenda for a tiny bit of sweet. Immediately store in fridge for at least a couple hours although I make day b4. How AWESOME! Mixed in cooked bacon crumbles right before serving. For anybody who may not realize - don't double dip utensil when tasting for adjustments...saliva will make the potato salad turn runny (I know, gross) but true!
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 some of the seasonings next time.
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 out!!!!), then made the salad as directed. I did increase the dill pickle just a bit and I used onion powder instead of onion salt as it was salty enough with just the pickles. I did add a little shredded cheddar as my boys are adamant on adding cheddar to all potato salads. My family loved this!
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 more) but the recipe does say salt "to taste". The whole fam loved it.
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 flavors. As a matter of personal preference I used full fat sour cream, Jane's Crazy Mixed Up Salt, and considerably more celery, dill pickles and dill weed. Creamy, delicious, and very pretty potato salad!
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 boiled, covered, in salted water for 10 min., let sit in hot water for 5 min. Perfect, fork tender. Drained, rinsed in cold water, spread out on paper towels skin side down and seasoned with salt and pepper. Left to cool. For the "sauce": mixed all ingredients, except the potatoes and eggs, a day ahead to let flavors come together. Added some MW for the extra spices. The recipe called for 1/2 c mayo so added an extra 1/4 c MW. The sauce may seem to contain too much dill at this point but it will be fine. Mixed "sauce", bite size potatoes and eggs together about 9 hrs. before serving and that seemed to be enough time for the flavors to come together. Only need about 3/4 of the "sauce". One caution - make more than you you think you will need, people really load up on this. For 8 servings I would suggesting adjusting the recipe up to 12 servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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