Gourmet Red Potato Salad

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Linda Frazer


This is a hit with my family and friends when springtime arrives as I make it as a nice Easter Side dish as well as with a family/friend BBQ or a Church luncheon. I made it for our youth dinner at Church and the kids and parents loved it. I hope you do too. Enjoy!


★★★★★ 1 vote

45 Min
25 Min


  • 3 lb
    small red potatoes (unpeeled)
  • 3/4 c
  • 2 tsp
    balsamic vinegar
  • 2 tsp
    yellow mustard
  • 1 1/2 c
    heavy cream, whipped
  • 1/2 c
    chopped green onions
  • 1/2 c
    chopped green bell pepper
  • 1/2 c
    chopped red bell pepper
  • 1/2 c
    chopped red onion
  • 1/2 c
    small cubed sharp cheddar cheese
  • 3 slice
    bacon, cooked (crumbled)
  • 1/2 tsp
    coarse sea salt (to taste)
  • 1/2 tsp
    peppercorns ground (to taste)
  • 1/8 tsp
    garlic salt (if desired)
  • 1/2 c
    parmigiano-reggiano, grated
  • 1/2 tsp
    fresh parsley chopped



  1. Put potatoes in large pot of salted cold water. Bring to boil 15 to 20 minutes until tender but firm. Drain and rinse under cold water. Refrigerate, covered, until chilled. Cut potatoes in 3/4 inch cubes.
  2. If making for Easter you can cut up a couple colored eggs (peeled of course!)to add for taste.
    In medium bowl blend mayonnaise, vinegar, mustard and salt. Fold in whipped cream, I also put a dash of sugar in my heavy whip cream when whipping. Add
    chopped green onions, parsley,red and green bell
    pepers,red onion and crumbled bacon, If desired add
    garlic salt, sea salt, ground peper for taste.
  3. Add potatoes and fold gently to coat. Cover and
    refrigerate at least 2 hours then if desired sprinkle with fresh grated parmasan cheese before serving.

Printable Recipe Card


Course/Dish: Sides Potatoes
Hashtag: #springtime

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