This Creamy Red Potato Salad with Pickles has been a go-to recipe in my kitchen for years, and it’s definitely one of the tastiest potato salads around. It strikes the ideal balance of tanginess, creaminess, and crunch, with just the right flavor to keep everyone reaching for more. It’s also incredibly easy to make, making it perfect for BBQs, picnics, or any outdoor gathering.
I love making this potato salad, especially during grilling season. It’s an ideal side dish for cookouts, and because it stores well in the fridge, you can easily prepare it ahead of time.
The star ingredient here is the red potatoes. Their waxy texture helps them hold their shape nicely. Just be careful not to overcook them, as that can make them mushy and watery.
History
Red Potato Salads became popular in the U.S. around the 1950s, especially for picnics and potlucks. Adapted from European recipes, it uses waxy red potatoes for their firm texture, and it is often dressed with mayo or a vinaigrette, depending on regional preferences.
Ingredients
- Red potatoes – Keep the skin on for added flavor and color.
- Garlic cloves – These will cook with the potatoes and infuse the dressing with flavor.
- Mayonnaise – You can use any kind of mayo, but I prefer avocado oil mayo for a healthier twist.
- Sour cream – This adds a creamy texture and tang that pairs wonderfully with the mayo.
- Dill pickles – Use your favorite dill pickles here.
- Shallot – I recommend shallots for their mild flavor, but red or sweet onions will work too.
- Red bell pepper
- Dijon mustard
- Fresh dill – Fresh dill really makes the salad pop. You can skip it if you’re not a fan.
- Fresh parsley – Parsley adds a refreshing burst of flavor.
- Dill pickle juice
- Salt and black pepper
How To Make Creamy Red Potato Salad
- Place the potatoes and garlic cloves in a large pot of salted water. Boil for about 10–12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly. Once the garlic is cool enough to handle, mash it into a paste using a spoon or knife.
- Combine the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, red bell pepper, fresh dill, parsley, and pickle juice.
- Gently stir in the warm potatoes until they are evenly coated in the dressing.
- Season with salt and black pepper to taste.
- Refrigerate the salad for at least an hour to let the flavors meld together.
- Garnish the salad with extra fresh herbs or additional diced bell pepper before serving.
Step-by-Step Process
Chef Jenn’s Tips
- Cut the potatoes into even-sized chunks before boiling them, then lay them out on a baking sheet to cool. This step helps them dry out, preventing the salad from becoming too watery.
- For the best flavor, prepare the salad a few hours before serving—overnight in the fridge is even better!
- If you’re feeding a crowd, this recipe is easy to double or triple.
Make It a Meal
This creamy red potato salad pairs beautifully with grilled burgers, ribs, sausages, or even cold fried chicken. It also works well alongside deviled eggs or a fresh green salad for a lighter meal.
Storage
Store any leftover potato salad in an airtight container in the fridge for up to 4 days. Be sure to give it a gentle stir before serving. While this salad doesn’t freeze well, it’s perfect for meal prepping or as a tasty lunch the next day.
Classic Red Potato Salad with Pickles
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
- Place the potatoes and garlic cloves in a large pot of salted water. Boil for about 10–12 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and let them cool slightly. Once the garlic is cool enough to handle, mash it into a paste using a spoon or knife.
- In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, red bell pepper, fresh dill, parsley, and pickle juice.
- Gently stir in the warm potatoes until they are evenly coated in the dressing.
- Season with salt and black pepper to taste.
- Refrigerate the salad for at least an hour to let the flavors meld together.
- If you like, garnish the salad with extra fresh herbs or additional diced bell pepper before serving.
Notes
Chef Jenn’s Tips
- Cut the potatoes into even-sized chunks before boiling them, then lay them out on a baking sheet to cool. This step helps them dry out, preventing the salad from becoming too watery.
- For the best flavor, prepare the salad a few hours before serving—overnight in the fridge is even better!
- If you’re feeding a crowd, this recipe is easy to double or triple.
I don’t like dill pickles. Can you use sweet instead?
You sure can! ~Jenn