In todays post I am sharing a creamy and summer flavor Red Potato Salad Recipe Find the complete recipe and a few images in this post. Don’t forget to scroll down and let me know what you think of the recipe by rating it.
About The Red Potato Salad Recipe
In the past I have always add Russet or Yukon Gold variety of potato in my salad. I guess I just thought because the salad looks kind of creamy gold or white that it was that type of vegetable. Not to mention, the Russet potato variety is super cheap in my area. I didn’t realize the red potato cooks up nice and creaming and looks more like white even when leaving the skin on. After experimenting with this recipe for my own menu planning I have used this recipe as a side for events with friends and family. After a few RAVE reviews from them I decided I need to add my recipe to the blog. Scroll down to get the Printable Recipe on this post. Basic ingredients are listed below.
You Will Need:
- Virgin Olive Oil
- White wine Vinegar
- Dijon Mustard
- Hard Boiled Eggs
- Red Potatoes (cooked with skins on)
- chopped celery
- sliced green onions
Scroll down to get the exact ingredients in a printable recipe option in this post.
I use the pressure cooker to boil my red potatoes. It only takes about 10 minutes and I can easily work on other things in the kitchen while they cook. However, if you don’t have an electric instant pot or pressure cooker you can use the stove top and boil water in a pot the old fashion way. Also, I have eggs in the ingredients but if you don’t want to use eggs as the garnish on top of the salad with paprika no big deal.
The Red Potato Recipe
Right here is where you can print out the recipe as you see fit. Be sure to scroll down and comment below so I know if you liked the recipe. A review would be AMAZING so don’t forget to comment on my blog post.
Red Potato Salad RecipeCourse: sideCuisine: AmericanDifficulty: Easy
1/4 cup of mayonnaise
1/4 cup extra virgin olive oil
1 tablespoon of white wine vinegar
1 tablespoon of Dijon mustard
2 pounds of red potatoes (cooked with skin on)
1/2 cup of sliced chives
1/3 cup of sliced chives
1/3 cup of diced green onions
salt and pepper to taste
boiled eggs and paprika for topping ( optional )
In a large bowl combine the first four ingredients listed above. Wisk until well mixed and smooth.
Gentle chop up the cooked red potatoes while they are still warm. I like to do this by hand so they are random bite size pieces. The skin can be removed but I don't recommend that.
White the potatoes are still warm gently toss them in to the dressing.
Stir in the celery green onions and chives and serve this salad warm or chill for up to 48 hours.
Slice hard boiled eggs that are sprinkled with paprika on top of the salad before serving. This is optional but recommended.
According to https://www.verywellfit.com/ Recipe Nutrition Calculator this recipe has 222 calories per serving.