blue ribbon red potato salad

Name: Blue Ribbon Red Potato Salad
Prep time: 1 h
Cook time: 15 min
Yield: 10
Cuisine: American
Ingredients: 5 pound(s) red potatoes; 6 large hard-boiled eggs, diced; 1/2 medium red onion, diced; 1 1/2 cup(s) mayonnaise; 1/4 cup(s) sweet pickle relish; 3 tablespoon(s) sugar; 2 teaspoon(s) Dijon mustard; 1 teaspoon(s) salt; 1 teaspoon(s) apple cider vinegar; 1/8 teaspoon(s) black pepper

(2 RATINGS)

536 Pinches 6 Photos

Teal West-Craig

Santa Rosa, CA

Updated on May 5, 2023

I came across a red potato salad recipe about 8 years ago. Since 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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Blue Ribbon Red Potato Salad in a serving bowl.

Blue Ribbon Recipe

After chilling overnight, this red potato salad is so good. The dressing is slightly tangy with a hint of sweetness. As the creamy dressing sits, it soaks into the potatoes and infuses its flavor. This potato salad recipe is simple and made with few ingredients. If you need to make potato salad for a large gathering or summer BBQ, this is a great recipe because it makes a large bowl.

— The Test Kitchen

prep time 1 Hr

cook time 15 Min

method Stove Top

yield 10-12 +

Ingredients

5 pounds red potatoes
6 large hard-boiled eggs, diced
1/2 medium red onion, diced
1 1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon apple cider vinegar
1/8 teaspoon black pepper

How To Make blue ribbon red potato salad

Test Kitchen Tips

Our potatoes took 15 minutes to boil. We opted to peel them after boiling but not necessary.

Step 1

In a large pot boil red potatoes until tender. Drain the potatoes and transfer them to a cooling rack to cool.

Step 2

Once they are at 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). Add diced hard-boiled eggs and onion to the potatoes and mix.
Step 3

In a small mixing bowl, combine mayo, Dijon mustard, relish, sugar, vinegar, salt, and pepper.
Step 4

Slowly add the moist mixture to the potatoes while tossing them with a spatula. Toss until potatoes are covered.
Step 5

Cover the mixing bowl and place it in the fridge. I recommend allowing 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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