Baby Red Potato Salad

Baby Red Potato Salad

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Baby Red Potato Salad

Baby Red Potato Salad

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • 3 pounds baby red potatoes - washed well and cut into quarters
  • 1 tsp salt
  • 1 cup sour cream
  • 2 cups mayonnaise
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 cups finely diced celery
  • 4 hard boiled eggs - chopped
  • 4 scallions - chopped
  • 1/4 cup fresh chopped dill
  • Half pound bacon, cooked and crumbled - optional


  • Fill a large pan with water. Add potatoes and salt. Bring to a boil over medium high heat.
  • Cook 10 to 20 minutes or until potatoes start to get tender.
  • Don’t overcook them – we’re not mashing potatoes here!
  • In a large bowl, whisk together next 4 ingredients.
  • Add potatoes and remaining ingredients. Toss to coat.
  • If mixture looks dry, add more mayonnaise.
  • Cover and chill for a few hours or overnight until ready to serve.
  • Before serving, check to see if more mayonnaise is needed.
  • It should be nice and creamy!
  • Garnish with more fresh chopped dill and scallions if you want.


Calories: 803kcal | Carbohydrates: 40g | Protein: 11g | Fat: 67g | Saturated Fat: 14g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1373mg | Potassium: 1263mg | Fiber: 5g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. This looks like a good side dish – thank you!

  2. This is one of my fav ways to make potato salad but I use Greek yogurt for less fat. Same taste. I don’t even bother with the eggs. Great with brats! (No garlic salt…gives be the burps)