Red Skin Potato Salad
This classic Red Skin Potato Salad is a crowd-pleasing side dish, perfect for potlucks and barbecues. It features tender red potatoes, hard-boiled eggs, and a creamy, tangy dressing.
Ingredients
Ingredients
- 2.5-3 lbs red potatoes (washed and quartered)
- 3 hard boiled eggs (chopped)
- 3-4 stalks celery (diced; about ⅔ cup)
- 2-3 green onion (thinly sliced; about ¼ cup)
- 2 tbsp white distilled vinegar
- 1 cup mayonnaise
- 0.25 cup sweet relish
- 1 tbsp yellow mustard
- 1 tsp celery seed
- 0.25 tsp paprika
- 0.25 tsp dried dill
- 0.25 tsp garlic powder
- Salt and pepper (to taste)
Instructions
- Boil potatoes in salted water until tender. Drain and transfer to a bowl.
- Pour vinegar over hot potatoes and cool in fridge for 20-30 minutes.
- Whisk together mayo, relish, mustard, celery seed, paprika, dill, salt, and pepper.
- Add eggs, celery, green onion, and dressing to potatoes. Mix gently and season to taste.
- Cover and refrigerate for at least 1 hour. Stir before serving.
Notes
For a tangier flavor, add a tablespoon of Dijon mustard to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 7g | Fat: 24g | Sodium: 400mg