Red Skin Potato Salad (Edit recipe)

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I created this recipe as a spin off of my Mom's Potato Salad but with baby red potatoes, leaving the skins on and adding a few ingredients. I also just realized I never put it on the blog even though I created it 5 years ago! I hope you enjoy this deliciously herb filled Red Skin Potato Salad!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6-8

Ingredients

3 lb Red Skin Potatoes, I like to use baby whole potatoes, boiled and quartered
4 whole Eggs, Hard boiled and sliced
2 pieces Celery, Diced
0.25 cup Red Onion, Diced
0.5 cup Avocado Oil Mayonnaise, I like Chosen Foods
1 Tbsp Red Wine Vinegar
1 tsp Salt
0.5 tsp Black Pepper
4 Tbsp fresh Dill, Chopped
2 Tbsp Flat Leaf Parsley, Chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, combine mayonnaise, vinegar, dill, parsley, salt and pepper, whisking well
In a large bowl, combine potatoes, eggs, celery and onion, using a rubber spatula to toss
Stir in mayonnaise mixture, again stirring gently with rubber spatula
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	328
Fat:	22 g
Carbohydrates:	33 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	1021 mg
Fiber:	4 g
Sugars:	2 g
Calculated for total recipe.