Red Potato Salad

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Perfect for summertime BBQs and cookouts, this red potato salad recipe is made without eggs or mayonnaise, but packed with flavor and freshness!


  • 4 cups red potatoes, diced
  • 1/3 cup sour cream
  • 2 tbsp whole grain mustard
  • 2 tbsp lemon juice
  • 1/2 cup celery, diced
  • 1/3 cup + 1 tbsp green onions, chopped
  • 1 tbsp + 1 tsp fresh dill, chopped


  1. Gently scrub and rinse red potatoes. Cut potatoes into small cubes, about 4 to 6 per potato.
  2. In a large pot, add diced potatoes and cover with water and 2 tsp of salt.
  3. Bring water to a boil and stir occasionally for 5-7 minutes.
  4. Using a butter knife, test one of the potatoes by trying to cut it in half. When cooked, immediately drain into a colander or mesh strainer.
  5. Rinse under cold water until they begin to cool, or submerge into an ice bath.
  6. Cover the potatoes in an airtight container and refrigerate until your wet ingredients have been prepared.
  7. In a large bowl, whisk together sour cream, mustard, and lemon juice.
  8. Add diced celery, 1/3 cup of chopped scallions, and 1 tbsp chopped dill, reserving the remaining quantities for later.
  9. Add in potatoes and gently fold together all ingredients.
  10. Top the potato salad with the remaining 1 tbsp chopped scallions and 1 tsp chopped dill.
  11. Refrigerate until ready to serve!