I love making this creamy red bliss potato salad because it’s simple, delicious, and always a crowd-pleaser. The tangy dressing and fresh herbs make it stand out at any cookout. Whether you’re serving it alongside grilled chicken or burgers, this red potato salad is sure to impress. Plus, it gets better overnight, so you can prep ahead!
This salad combines tender red potatoes with a creamy dressing made from mayonnaise and sour cream, enhanced by the zest of fresh lemon juice and the subtle kick of Dijon mustard. Fresh herbs like dill and parsley add a burst of flavor, while chopped celery provides a satisfying crunch. A splash of vinegar or pickle juice can be added for an extra tang, infusing the potatoes with depth and brightness.
Perfect for picnics, barbecues, or any gathering, this red potato salad is not only easy to prepare but also improves in taste when made ahead of time. Chilling it overnight allows the flavors to meld beautifully, ensuring a delightful dish that’s ready to impress your guests.
Creamy Red Bliss Potato Salad Recipe – Easy & Flavorful
Ingredients
- 2 pounds small red bliss potatoes or red skin potatoes
- 1 teaspoon salt for boiling water
- 2 tablespoons vinegar red wine vinegar, apple cider vinegar, or pickle juice works!
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 celery stalks finely chopped
- 1-2 dill pickles finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/4 cup fresh chives chopped
- Salt and pepper to taste
Instructions
- Step 1: Boil the potatoes
- Fill a large pot with water, add the potatoes, and sprinkle in 1 teaspoon of salt per quart of water. Bring the water to a boil, then lower the heat to a simmer. Cook for about 15–20 minutes, or until the potatoes are tender when poked with a fork.
- Step 2: Cool the potatoes
- Drain the cooked potatoes and place them in an ice bath to cool. Once they’re cool enough to handle, chop them into bite-sized pieces.
- Step 3: Add the vinegar
- Put the chopped potatoes into a big bowl. Drizzle the vinegar over them and sprinkle lightly with salt. This step adds amazing flavor to your red potato salad.
- Step 4: Make the dressing
- In a small bowl, mix together the sour cream, mayonnaise, and mustard. Stir until smooth and creamy.
- Step 5: Combine everything
- Add the dressing, celery, pickles, and herbs to the bowl with the potatoes. Gently stir everything together, being careful not to mash the potatoes too much.
- Step 6: Season and chill
- Taste the salad and adjust the seasoning with salt and pepper. If you have time, refrigerate it for 30 minutes before serving—it tastes even better after chilling!
Notes
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