Mike Garten
Bring this dreamy, creamy red potato salad to your next summer party and it might just outshine the main grilling recipes on the table. No hate to the other BBQ side dishes, but perfectly tender potatoes tossed in a mayo-sour cream dressing and sprinkled with fresh herbs just can’t be beat. To make this all-star side even more special, we pumped up the dressing with horseradish, mustard and lemon for added flavor and zest that’ll keep everyone coming back for bite after bite. For the herby topping, use up the mint, basil or cilantro in your garden or try a combination of all three to really add interest.
The best type of potato to use
You can make potato salads with red potatoes, fingerlings, Yukon golds, white potatoes or a similar thin-skinned potato that isn’t too starchy (russets won’t work here). Red potatoes have the ideal waxy texture and retain their shape after cooking, so we think they’re tops for potato salad. Plus, if you leave the skin on, they add a great pop of color!
How to cook potatoes for potato salad
Start whole potatoes in cold water and then bring the water to a boil (this helps the potatoes cook more evenly). Salt generously, then reduce the heat and simmer until the potatoes are tender. Run them under cold water after draining so they don’t cook any further.
Once they’re ready, lightly smash the potatoes with the bottom of a cup to give them a rustic, craggly texture you don’t usually get from potato salad. Then just toss the potatoes with the dressing, arrange them on a platter and scatter fresh herbs and scallions all over the top. This is one of our all-time favorite potato recipes—we can’t wait to make it all summer long!
Yields: 4 - 6 servings
Total Time: 0 hours 35 mins
baby red potatoes
Kosher salt and pepper
mayonnaise
sour cream
prepared horseradish, drained
Dijon mustard
fresh lemon juice
torn flat-leaf parsley leaves
chopped fresh dill
scallions, thinly sliced
Flaky sea salt, for serving
- Place potatoes in a medium pot and cover with cold water. Bring to a boil, add 1/2 tablespoon salt, reduce heat and simmer until just tender, 12 to 15 minutes. Drain and run under cold water briefly (about 30 seconds). Drain well and pat dry. On cutting board, gently flatten each potato with the bottom of a cup.
- While potatoes cook, in a small bowl, whisk together mayonnaise, sour cream, horseradish, mustard, lemon juice and 1/2 teaspoon each salt and pepper until smooth.
- In a medium bowl, gently toss potatoes with half of dressing. On a serving platter, arrange potatoes in single layer, drizzle with remaining dressing and sprinkle with herbs and scallions. Sprinkle with additional pepper and sea salt if desired.
NUTRITIONAL INFORMATION (per serving): About 220 calories, 10.5 g fat (2.5 g saturated), 4 g protein, 430 mg sodium, 27 g carbohydrates, 2 g fiber
Did you make this recipe? Comment below!
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