Blue Ribbon Red Potato Salad

BLUE RIBBON RED POTATO SALAD
Recipe Rating:
 1 Rating

Ingredients

5 lb red potatoes
6 hard boiled eggs, diced
1/2 medium red onion, diced
1 1/2 c mayonnaise
1/4 c sweet pickle relish
3 Tbsp sugar
2 tsp dijon mustard
1 tsp salt
1 tsp apple cider vinegar
1/8 tsp black pepper

The Cook

Teal West-Craig Recipe
Well Seasoned
Santa Rosa, CA (pop. 167,815)
love_muffin
Member Since Sep 2010
Teal's notes for this recipe:
I came across a red potato salad recipe about 8 years ago and during that time I messed with it until I found what I think is the most delicious potato salad ever made. My family loves it and I hope yours will too
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Directions

1
In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool. Once they are room temperature cut potatoes into cubes and place them in a large bowl. If desired you can remove the skins at this point but I leave them on.
2
Combine remaining ingredients in a small mixing bowl. Slowly add the moist mixture to potatoes while tossing them with a spatula. Toss until potatoes are covered.
3
Cover mixing bowl and place in the fridge. I recommend to allow the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy

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Comments

2 comments

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user CONNIE HANSON icicool - Jun 18, 2012
how many does that serve
user CONNIE HANSON icicool - Jun 18, 2012
that's theswtgldngrl@yahoo.com

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