Red Potato Salad With Mayonnaise and Sour Cream Dressing
A classic red potato salad features a creamy mayonnaise and sour cream dressing, complemented by chopped celery, red and green onions, and eggs for texture.
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Instructions
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Start boiling water in two separate saucepans: one for potatoes and one for eggs.
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Boil covered potatoes for 10 minutes until tender; drain and cool.
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Boil eggs for 15-17 minutes, then drain, cool, peel, and coarsely chop them.
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Combine cooled potatoes, chopped eggs, celery, and red and green onions in a large bowl, then refrigerate until chilled.
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Whisk together mayonnaise, white vinegar, sour cream, salt, and pepper to create the dressing.
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Stir the dressing into the chilled potato mixture until well blended, adjusting mayonnaise, salt, or pepper to taste.
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Store the finished potato salad in a covered container and keep refrigerated.