Description
A creamy and delicious red skin potato salad that is perfect for any gathering or as a side dish.
Ingredients
Scale
- 2 pounds red skin potatoes, washed and cut into 1-inch pieces
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 4 hard-boiled eggs, chopped
Instructions
- In a large pot, cover the potatoes with water and add a pinch of salt. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Add the cooled potatoes, celery, red onion, and parsley to the bowl. Gently fold the ingredients together until the potatoes are well coated with the dressing.
- Stir in the chopped hard-boiled eggs, being careful not to break them up too much.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced pickles or relish for an extra tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg