Creamy Red Potato Salad Recipe 
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 servings
Ingredients:
Potato Salad
3 pounds of small red potatoes
1 teaspoon kosher salt
2 tablespoons white vinegar
½ cup red onion, chopped
Dressing
½ cup light mayonnaise
½ cup light sour cream or Greek yogurt
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh dill, divided
Directions:
Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill.
Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight.
Notes:
Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.
Optional Mix-Ins:
If you just can’t stand not having a few crunchy bites in your potato salad, here are a few ingredient ideas to add to this potato salad:
Chopped celery
Hard-boiled egg
Diced red bell pepper
Chopped pickles
Chopped bacon
More onions, like green onions or yellow onions
Recipe courtesy of Foodie Crush.com