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Loaded Patriotic Potato Salad Supreme Recipe Easy 5-Ingredient Summer Side

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A simple, flavorful potato salad featuring baby red potatoes, red bell pepper, celery, and a creamy tangy dressing with sour cream, mayo, and Dijon mustard. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 2 pounds baby red potatoes, halved or quartered
  • 1 medium red bell pepper, diced
  • 2 medium celery stalks, finely chopped
  • 1/2 cup sour cream (120 ml)
  • 1/2 cup mayonnaise (120 ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh chives, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Rinse the baby red potatoes under cold water. Cut them into halves or quarters depending on their size to ensure even cooking.
  2. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
  3. Drain the potatoes in a colander and rinse briefly with cold water to stop the cooking. Let them sit to cool while you prep the other ingredients.
  4. Dice the red bell pepper and finely chop the celery and fresh chives. Keep the pieces small so they mix well and add texture without overwhelming.
  5. In a small bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
  6. In a large mixing bowl, add the cooled potatoes, chopped veggies, and dressing. Gently fold everything together with a spatula or large spoon, being careful not to mash the potatoes. Taste and adjust seasoning with extra salt or pepper if needed.
  7. Cover the salad and refrigerate for at least 1 hour to let the flavors meld. It’s even better if left overnight.
  8. Just before serving, sprinkle extra chopped chives on top for a fresh burst of color and flavor.

Notes

Do not overboil the potatoes to avoid mushy texture. Cool potatoes completely before mixing to prevent watery salad. Use gentle folding to keep potatoes intact. Chilling the salad for at least an hour or overnight improves flavor. Optional substitutions include Greek yogurt for sour cream or avocado mayo for dairy-free versions.

Nutrition

Keywords: potato salad, patriotic potato salad, summer side dish, easy potato salad, 5-ingredient potato salad, Fourth of July recipe, picnic recipe, barbecue side dish

Find it online: https://pokirecipes.com/loaded-patriotic-potato-salad-supreme-recipe-easy-5-ingredient-summer-side/