Red Skin Potato Salad
Red Skin Potato Salad
Ingredients
For the Dressing
- 2 cups mayonnaise
- 1 cup sour cream
- 1/4 cup pickle juice
- 2 tablespoons yellow mustard
- 2 tablespoons granulated sugar
- 3 tablespoons red onion, chopped
- 1 teaspoon parsley
- 1 1/2 tablespoons dried dill
- 1 tablespoon black pepper
- 1 1/2 tablespoons kosher salt
For the Potato Salad
- 2 1/2 pounds red skin potatoes, boiled and cut into bite-sized pieces, skin on
- 1 cup dill pickles, chopped
- 6 hard-boiled eggs, chopped
Instructions
- 1
In a large bowl, combine the mayonnaise, sour cream, pickle juice, yellow mustard, granulated sugar, chopped red onion, parsley, dried dill, black pepper, and kosher salt.
⏱️ 5 min
- 2
Whisk all the dressing ingredients together until smooth and fully combined.
⏱️ 2 min
- 3
Add the boiled red skin potatoes (cut into bite-sized pieces, skin on) to the bowl with the prepared dressing.
⏱️ 3 min
- 4
Stir in the chopped dill pickles.
⏱️ 1 min
- 5
Add the chopped hard-boiled eggs.
⏱️ 1 min
- 6
Mix all the ingredients thoroughly until the potatoes, pickles, and eggs are evenly coated with the dressing. Be gentle to avoid mashing the potatoes too much.
⏱️ 3 min
- 7
Cover the potato salad tightly and refrigerate overnight (or for at least 8 hours). This allows the potatoes to absorb the dressing and for all the flavors to meld and build, resulting in a more delicious salad.
⏱️ 480 min
- 8
Before serving, give the potato salad another gentle stir. Taste and adjust seasoning if necessary.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Skin Potato Salad
For the Dressing
- 2 cups mayonnaise
- 1 cup sour cream
- 1/4 cup pickle juice
- 2 tablespoons yellow mustard
- 2 tablespoons granulated sugar
- 3 tablespoons red onion, chopped
- 1 teaspoon parsley
- 1 1/2 tablespoons dried dill
- 1 tablespoon black pepper
- 1 1/2 tablespoons kosher salt
For the Potato Salad
- 2 1/2 pounds red skin potatoes, boiled and cut into bite-sized pieces, skin on
- 1 cup dill pickles, chopped
- 6 hard-boiled eggs, chopped
Instructions
- 1
In a large bowl, combine the mayonnaise, sour cream, pickle juice, yellow mustard, granulated sugar, chopped red onion, parsley, dried dill, black pepper, and kosher salt.
⏱️ 5 min - 2
Whisk all the dressing ingredients together until smooth and fully combined.
⏱️ 2 min - 3
Add the boiled red skin potatoes (cut into bite-sized pieces, skin on) to the bowl with the prepared dressing.
⏱️ 3 min - 4
Stir in the chopped dill pickles.
⏱️ 1 min - 5
Add the chopped hard-boiled eggs.
⏱️ 1 min - 6
Mix all the ingredients thoroughly until the potatoes, pickles, and eggs are evenly coated with the dressing. Be gentle to avoid mashing the potatoes too much.
⏱️ 3 min - 7
Cover the potato salad tightly and refrigerate overnight (or for at least 8 hours). This allows the potatoes to absorb the dressing and for all the flavors to meld and build, resulting in a more delicious salad.
⏱️ 480 min - 8
Before serving, give the potato salad another gentle stir. Taste and adjust seasoning if necessary.
⏱️ 2 min