Show Subscription Form

Creamy Red Potato Salad Recipe
Creamy Red Potato Salad Recipe photo by Taste of Home

Creamy Red Potato Salad Recipe

Read Reviews
5 7
Publisher Photo
We love red potatoes for color and shape in a perfect combo with radishes, green onions and a touch of vinegar. —Betsy King, Duluth, Minnesota
TOTAL TIME: Prep: 30 min. Cook: 20 min.+ chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.+ chilling
MAKES: 12 servings


  • 2-1/2 pounds small red potatoes, cut into 1/4-in. slices
  • 2/3 cup canola oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 2 cups sliced radishes
  • 2/3 cup thinly sliced green onions
  • 1/2 cup minced fresh parsley
  • 4 hard-cooked eggs, coarsely chopped

Nutritional Facts

3/4 cup equals 330 calories, 26 g fat (4 g saturated fat), 84 mg cholesterol, 353 mg sodium, 18 g carbohydrate, 2 g fiber, 5 g protein.


  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain.
  2. Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled.
  3. In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving. Yield: 12 servings.
Originally published as Creamy Red Potato Salad in Taste of Home June/July 2012, p20

Reviews for Creamy Red Potato Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 14, 2015

"Do you peel the potatoes or just cook them with the skin on?"

Reviewed Jul. 25, 2014

"Question: are you supposed to drain the excess vinaigrette from the potatoes before they are added to the salad ingredients ?"

Reviewed May. 26, 2013

"If I don't have the radishes I just add 1/2 cup finely chopped celery for crunch and keep going. We think this is the best potato salad recipe we have and I make it often."

Reviewed Jun. 27, 2012

"This is the MOST delicious potato salad I have ever made. My family loved it and there were no leftovers."

Reviewed Jun. 17, 2012

"this is by far my family's FAVORITE potato salad recipe. love love love! comes out perfect every time. stays very well in an airtight container in the fridge too."

Loading Image