Dee's Tri Colored Potato Salad

Dee Stillwell

By
@LILLYDEE

I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.


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Comments:

Serves:

10-12

Prep:

20 Min

Cook:

20 Min

Ingredients

2 - 28oz
bags of tri colored potatoes from trader joe's.or equivelent
8
hard boiled eggs, shelled & chopped
2 c
diced celery
1 bunch
green onions, chopped
1/4 c
dill pickle relish, or finely chopped dill pickles
2 Tbsp
yellow mustard
3/4 c
zesty italian salad dressing
2/3 c
mayonnaise, add more if you like it looser
1/2 c
sour cream, add more if you like it looser
1 1/2 tsp
seasoning salt
1/2 tsp
garlic powder
1/2 tsp
pepper
2 tsp
dill weed

Directions Step-By-Step

1
Boil potatoes in salted water until tender but not overdone & mushy. I scoop the potatoes out and use the same water to hard boil the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes.Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!

About this Recipe

Course/Dish: Potatoes, Potato Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy