Start by placing the small red potatoes in a large pot and cover them with water. Add the kosher salt to the pot to flavor the potatoes as they cook. Bring the water to a rolling boil over high heat.
Once boiling, reduce the heat slightly and let the potatoes cook for about 20 to 30 minutes. You’ll know they’re ready when a fork easily slides into their flesh, and the skins start to wrinkle. This ensures they’ll be soft enough to mash.
After cooking, drain the potatoes in a colander and let them cool for a few minutes. Once they’re cool enough to handle, cut them into halves and then into quarters, placing them into a large mixing bowl.
While the potatoes are still warm, drizzle them with the white vinegar. This helps to infuse the flavor into the potatoes.
In a separate bowl, mix together the light mayonnaise, sour cream or Greek yogurt, garlic salt, freshly ground black pepper, and half of the chopped dill. Stir until well combined.
Pour the creamy dressing over the warm potato mixture. Add the chopped red onion and the remaining dill, then stir gently to combine everything. Be careful not to overmix; you want the potatoes to remain somewhat chunky.
Once combined, cover the bowl with plastic wrap and place it in the refrigerator. It’s best to let the salad chill for at least 2 to 4 hours, or even overnight, to allow the flavors to meld.
Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary. If it seems too thick, you can add a splash of water or more sour cream to loosen it up.
Serve the Creamy Red Potato Salad cold or at room temperature. It’s a perfect side dish for any summer meal.
