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

Cook Mode

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.