Red Potatoes with Sweet Gherkin Pickles and Dijon Mustard Create Delicious Flavors All Marinated Together For Our Family Favorite Potato Salad!

Potato Salad is one of those perfect sides for Parties, Cook outs or just whipping it up to go with dinner! Our Red Potato Salad was created over 4 years ago and perfected each time until it was a Family Favorite! After several fails of Mushy Potatoes, we started Boiling the Potatoes WHOLE with the Red Skins on. This was a game changer! We also stopped using Mayonnaise because of the ingredients that are in it. That’s where we discovered that Greek Yogurt and Sour Cream with Dijon Mustard was the perfect combination we were looking for! The added Sweet Gherkins Pickles just tops this off with some sweetness! 

Make This Recipe!

For More Detailed Instructions, Just Scroll!

Prep Time: 1 Hour
Refrigerate Time: At Least 1 Hour 
Servings: Party Size (Approximately 12-15 Servings)
Recipe Can Easily Be Cut In Half For A Family Meal Side Dish!

Sweet Dijon Red Potato Salad Ingredients:

10 – 12 Red Potatoes
9 Boiled Eggs
1 Cup Chopped Sweet Gherkin Pickles
1 Medium Onion Chopped
1 Tablespoon Fresh Minced Garlic
1 Cup Greek Yogurt
1 Cup Sour Cream
6 Tablespoons Dijon Mustard
2 Teaspoons Dry Dill Weed
1 Teaspoon Black Pepper
1 Teaspoon Salt

Sweet Dijon Red Potato Salad Instructions:

1. First thing to do is to Boil the Red Potatoes. After the Pot of Water starts boiling, Drop in all the Red Potatoes with the skins still on into the water, WHOLE! Do Not cut up Potatoes!
(This helps the potatoes keep a solid shape and Boil evenly, so the Potatoes DO NOT become mushy! This is Not Mashed Potatoes.)
Boil Potatoes For about 30 Minutes. When Potatoes are ready, a fork should easily pierce to the middle of the potato. Drain and set potatoes aside to cool! 

2. While Potatoes are boiling, This is a great time to boil the eggs! Eggs Boil for about 20 Minutes. Set Eggs aside after they are done boiling to cool down!

3. You will need a Bowl with a lid. After the Red Potatoes and Eggs (make sure to peel the shells off the Eggs) are cooled, it’s time to chop up Ingredients.
We like our Potato Salad Chunky! Cut Potatoes in Half, then the halves long way in half. Then cut those four times. 
The Eggs can be cut in half then sliced.

4. Now add Chopped Onions and Sliced Sweet Gherkin Pickles. (Pic shows how we cut up our Ingredients!)

5. Add Garlic, Yogurt, Sour Cream, Dijon Mustard, Dill Weed, Black Pepper and Salt. Mix all ingredients thoroughly!

6. Refrigerate for at least an hour before serving. Flavors will continue to marinate together the longer the Potato Salad refrigerates with a lid on.

Our recommendation is at least 2 hours of refrigeration for more delicious flavors!