Red Potato Salad


Pretty red potato salad with great flavor. This dish goes well with a summer barbeque or anytime! For a tangy twist, try using plain fat-free yogurt instead of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

close up view of Red Potato Salad in a glass with fresh dill
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 25 mins


  • 3 pounds red potatoes, cut into chunks

  • 4 large hard-cooked eggs, chopped

  • 1 cup low-fat sour cream

  • ½ cup light mayonnaise

  • celery stalk, chopped

  • 2 green onions, chopped

  • 1 dill pickle, chopped

  • 2 teaspoons Dijon mustard

  • 1 teaspoon white vinegar

  • 1 dash hot sauce

  • 1 tablespoon dried dill weed

  • ½ teaspoon garlic powder

  • 1 dash onion salt

  • salt and pepper to taste


  1. Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.

  2. Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper. Pour over potatoes; gently toss to coat.

  3. Chill in the refrigerator for at least 3 hours before serving.

Nutrition Facts (per serving)

163 Calories
5g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 163
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 79mg 26%
Sodium 249mg 11%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 5g
Vitamin C 14mg 72%
Calcium 42mg 3%
Iron 1mg 4%
Potassium 464mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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