Harold'S Favorite Red Potato Salad
Harold's Favorite Red Potato Salad features tender red potatoes tossed in a tangy, herb-infused dressing, perfect for casual gatherings and summer picnics with fresh flavors.
Ingredients
Instructions
- Cover potatoes with lightly salted water and add lemon juice. Bring rapidly to a boil; turn heat down to just a rolling boil.
- Cook potatoes until tender when pierced with the point of a knife, about 12 minutes or more.
- Drain and cool.
Tips & Substitutions
When boiling the potatoes, ensure they are all roughly the same size for even cooking. If you prefer a lighter version, substitute Greek yogurt for the sour cream. Fresh herbs can be adjusted based on availability; dill or chives also work well. Adding a bit of Dijon mustard can enhance the flavor without overpowering the dish.
Serving Suggestions
Serve this potato salad chilled or at room temperature for the best flavor. It pairs beautifully with grilled meats, making it a perfect side for summer barbecues. Consider serving it alongside a refreshing Lemon Sherbet Mold for dessert to complete the meal.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to three days. If the salad appears dry when reheating, stir in a little extra sour cream or mayonnaise to refresh its consistency. Avoid freezing, as the texture of the potatoes may change.
Nutrition & Diet Analysis (per serving)
Each serving of Harold'S Favorite Red Potato Salad contains roughly 367 calories, with 12g protein, 45g carbohydrates, and 17g fat. It is an excellent source of iron (56% of the Daily Value), potassium (31% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, while small red potatoes are ideal for their waxy texture, you can use Yukon Gold or even fingerling potatoes for a different flavor profile. Just keep in mind that cooking times may vary slightly depending on the type of potato used.
How can I make this potato salad vegan?
To make this recipe vegan, substitute the sour cream and mayonnaise with plant-based alternatives, such as cashew cream or vegan sour cream. Additionally, ensure any added ingredients like Worcestershire sauce are vegan-friendly, or omit it for a simpler flavor.
What can I add to enhance the flavor of this potato salad?
For added depth, consider incorporating diced pickles or capers for a briny contrast. You might also add some chopped celery or red onion for crunch. A sprinkle of smoked paprika can introduce a subtle smokiness that complements the creamy dressing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).