Creamy Red Onion Potato Salad
A classic, creamy potato salad made with tender potatoes, crisp red onions, fresh herbs, and a tangy homemade dressing. Perfect for picnics, BBQs, potlucks, or as a delicious side dish.
🕒 Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 35 minutes
- Servings: 6
- Difficulty: Easy
🛒 Ingredients
For the Potato Salad
- 2 pounds (900 g) Yukon Gold or baby potatoes
- ½ medium red onion, finely diced
- 2 celery stalks, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons chopped chives (optional)
- 2 hard-boiled eggs, chopped (optional)
For the Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon granulated sugar (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt, to taste
- ½ teaspoon black pepper
Optional Toppings
- Extra parsley
- Paprika
- Chopped green onions
- Crispy bacon bits
👩🍳 Instructions
Step 1: Cook the Potatoes
- Wash the potatoes thoroughly.
- Cut large potatoes into bite-sized chunks.
- Place in a pot of cold salted water.
- Bring to a boil and cook for 12–15 minutes, or until fork-tender.
- Drain and allow the potatoes to cool for about 15 minutes.
Step 2: Make the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Sour cream
- Dijon mustard
- Apple cider vinegar
- Lemon juice
- Sugar (if using)
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
Mix until smooth and creamy.
Step 3: Assemble
Add to the bowl:
- Cooked potatoes
- Red onion
- Celery
- Parsley
- Chives
- Chopped eggs (if using)
Gently fold everything together until evenly coated.
Step 4: Chill
- Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Step 5: Serve
- Garnish with paprika, parsley, or green onions.
- Serve chilled.
💡 Tips for Success
- Use Yukon Gold potatoes for a creamy texture.
- Don’t overcook the potatoes—they should hold their shape.
- Dress the potatoes while they’re slightly warm for better flavor absorption.
- Chill before serving for the best taste.
- Dice the onions finely for a balanced flavor in every bite.
🥗 Serving Suggestions
This potato salad pairs well with:
- Grilled chicken
- BBQ ribs
- Burgers
- Fried chicken
- Pulled pork sandwiches
- Grilled fish
- Hot dogs
- Corn on the cob
🔄 Variations
Bacon Potato Salad
Add ½ cup crispy bacon pieces.
Dill Potato Salad
Mix in 2 tablespoons fresh dill.
Loaded Potato Salad
Add shredded cheddar cheese, bacon, and green onions.
Healthier Version
Replace half or all of the mayonnaise with plain Greek yogurt.
Spicy Potato Salad
Add diced jalapeños or a pinch of cayenne pepper.
🥜 Nut Information
Naturally Nut-Free Ingredients
- Potatoes
- Red onion
- Celery
- Parsley
- Chives
- Eggs
- Mayonnaise
- Sour cream
- Dijon mustard
- Apple cider vinegar
- Lemon juice
- Herbs and spices
⚠️ Possible Cross-Contamination
- Store-bought mayonnaise
- Dijon mustard
- Bacon bits
- Spice blends
Always check labels if preparing food for someone with a tree nut or peanut allergy.
To Keep It Nut-Free
- Use certified nut-free mayonnaise and mustard if required.
- Avoid packaged toppings processed in shared facilities.
🥣 Storage
Refrigerator
- Store in an airtight container for 3–4 days.
Freezer
- Not recommended, as the dressing may separate and the potatoes can become watery.
🍽️ Nutrition (Per Serving – Approximate)
- Calories: 320
- Protein: 6 g
- Carbohydrates: 28 g
- Fat: 21 g
- Saturated Fat: 4 g
- Cholesterol: 75 mg
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 380 mg
- Potassium: 700 mg
❓ Frequently Asked Questions (FAQs)
Q: Which potatoes are best for potato salad?
A: Yukon Gold, red potatoes, or baby potatoes work best because they stay firm after cooking.
Q: Can I make this ahead of time?
A: Yes. It’s even better after chilling for several hours or overnight.
Q: How do I keep the potatoes from falling apart?
A: Start them in cold water and cook just until fork-tender. Avoid overcooking.
Q: Can I make this without eggs?
A: Absolutely. Simply omit the eggs for an equally delicious potato salad.
Q: Can I substitute Greek yogurt for mayonnaise?
A: Yes. Greek yogurt makes the salad lighter and adds extra protein with a tangy flavor.
Q: Why does my potato salad become watery?
A: Potatoes that are too hot or overcooked can release moisture. Let them cool slightly before mixing with the dressing.
Q: Can I serve it warm?
A: Yes. It can be served slightly warm, but chilling it enhances the flavor and creamy texture.
