Chef Jenn's Favorite Red Potato Salad
Chef Jenn's Favorite Red Potato Salad with Pickle is a zesty, flavorful twist on the classic. Loaded with fresh herbs and tangy add-ins, it’s a crowd-pleasing summer side you’ll make again and again.
Servings: 6 servings
Calories: 281kcal
Ingredients
- 2 pounds red potatoes scrubbed and cut into bite-sized chunks
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup dill pickles finely chopped
- 1 medium shallot finely minced
- 1/2 red bell pepper finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon dill pickle juice
- salt to taste
- black pepper to taste
Instructions
- Boil the potatoes and garlic cloves in a large pot of salted water for 10–12 minutes, or until the potatoes are just fork-tender.
- Drain and set aside to cool slightly. Remove the garlic and mash it into a paste using the back of a spoon or knife.
- Whisk together the mayo, sour cream, Dijon mustard, mashed garlic, dill pickles, shallot, red bell pepper, fresh dill, parsley, and pickle juice in a large mixing bowl.
- Fold in the warm potatoes, gently stirring until well coated with the dressing.
- Season with salt and black pepper to taste.
- Chill for at least 1 hour to let the flavors meld before serving.
Notes
Chef Jenn’s Tips
- Cut the potatoes into bite-sized chunks before boiling then let them cool on a baking sheet. You want them super dry so your salad isn’t too saucy.
- This salad is best made a few hours in advance—overnight is even better.
- Double or triple this salad to feed a crowd.
Nutrition
Serving: 1cup | Calories: 281kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 305mg | Potassium: 775mg | Fiber: 3g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 1mg