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Creamy Red Potato Salad for Busy Weeknights
Maya Bennett

Creamy Red Potato Salad for Busy Weeknights

A quick vegetarian potato salad using red potatoes and a tangy herb dressing. This American classic balances rich creaminess with pickled brightness through a mayonnaise-sour cream base, perfect for easy weeknight preparation or make-ahead meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 pounds red potatoes
  • 3 cloves garlic
  • 1 medium shallot
  • 1 medium red bell pepper
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 cup dill pickles (chopped)
  • 1 teaspoon black pepper
  • 1/4 cup fresh dill (chopped)
  • Salt to taste
  • 2 tablespoons lemon juice

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Peel and dice potatoes into 1-inch cubes
  3. Toss potatoes with olive oil, spread on baking sheet
  4. Roast 15 minutes until slightly golden
  5. While potatoes roast, mince shallot and garlic
  6. Combine mayonnaise, sour cream, mustard, lemon juice, and pickles in a bowl
  7. Add minced shallot, garlic, and 1 teaspoon black pepper
  8. Fold in diced red bell pepper (if using)
  9. Pour dressing over warm potatoes and stir gently
  10. Stir in fresh dill and salt to taste
  11. Transfer to airtight container and refrigerate 1-2 days for flavors to develop

Notes

For smoother texture, mash garlic instead of mincing
Add capers or fresh peas for extra complexity
Chill for at least 1 hour before serving
Store covered in refrigerator for up to 2 days
Skip shallot for milder flavor
Halal-friendly: No animal products or alcohol used