Blue Ribbon Red Potato Salad Recipe

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Blue Ribbon Red Potato Salad

Teal West-Craig


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

★★★★★ 1 vote


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


1In 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.
2Combine 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.
3Cover 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

About this Recipe

Course/Dish: Potatoes, Potato Salads