Red and White Potato Salad Recipe

Make this wonderful red potato salad with a creamy and tangy dressing that will surely tickle your taste buds!

Red and White Potato Salad Recipe

How To Make Red and White Potato Salad

A wonderful salad that easily adds complexity to any of your meat dishes! A wonderful aroma and flavors to get anyone’s tastebuds going with the tender red potatoes then accentuated with red turnips among others.

Prep: 30 mins
Chill Time: 3 hrs
Total: 3 hrs 30 mins


  • 1 lb red potatoes, new, (about 12 pieces)
  • 1 lb white potatoes
  • ¼ cup red wine vinegar
  • 2 tbsp Dijon mustard
  • ½ tsp salt
  • 2 tbsp dill, fresh, or ¼ tsp dried dill weed, finely chopped
  • freshly ground pepper, to taste
  • 1 garlic clove, minced or pressed
  • ¾ cup olive oil
  • green onions, a bunch, thinly sliced
  • ¼ cup parsley, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup radishes, sliced

To Serve:

  • 4 slices eggs, hard-cooked, (optional)

To Garnish:

  • bacon, cooked, chopped
  • Italian parsley, for garnish


  1. Place potatoes in a large bowl then set aside. In a small bowl, mix vinegar, mustard, salt, dill, pepper, and garlic.
  2. Gradually whisk in the oil until well combined.
  3. Pour the oil mixture over the warm potatoes, stirring gently to coat.
  4. Cover and refrigerate for at least 2 hours.
  5. Gently mix in the onion and parsley then cover and refrigerate from 1 to 3 hours.
  6. Blend the mayonnaise and sour cream until smooth, then pour into the salad. Fold to combine.
  7. Just before serving, gently mix in radishes.
  8. Serve with egg slices, and garnish with parsley and chopped bacon. Enjoy!


  • Sugar: 3g
  • :
  • Calcium: 54mg
  • Calories: 518kcal
  • Carbohydrates: 21g
  • Cholesterol: 31mg
  • Fat: 47g
  • Fiber: 3g
  • Iron: 1mg
  • Monounsaturated Fat: 21g
  • Polyunsaturated Fat: 15g
  • Potassium: 594mg
  • Protein: 4g
  • Saturated Fat: 9g
  • Sodium: 395mg
  • Trans Fat: 1g
  • Vitamin A: 374IU
  • Vitamin C: 21mg
Nutrition Disclaimer
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