Red potato salad

Lynnda Cloutier


Red potatoes are perfect for this salad. They have the least amount of sugars in potatoes.source unknown

pinch tips: How to Peel Potatoes




3 pounds red skinned potatoes, cubed
two eggs
1/4 cup distilled white vinegar
1 cup mayonnaise
2 tablespoons dijon mustard
1 cup diced celery
1/4 cup minced scallions
salt and black pepper to taste

Directions Step-By-Step

cook potatoes and eggs in a large pot of boiling salted water until potatoes are fork tender, 12 to 15 minutes.
Drain and rinse eggs under cold water. Set eggs aside. Transfer potatoes to a large bowl and toss with vinegar. Cool slightly, about 15 minutes. Peel, then quarter or slice eggs, and add to potatoes.
Whisk together mayonnaise and Dijon. Add mayonnaise mixture to potato mixture along with celery and scallions. Mix gently. Season salad with salt and pepper and chill until ready to serve. Makes eight servings.

About this Recipe

Course/Dish: Potato Salads