Red Skin Potato Salad
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!
15 minutes
15 minutes
Difficulty:
Easy
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. | |
Serves: 6-8
Ingredients
- 3 lb3 lb3 lb Red Skin Potatoes, I like to use baby whole potatoes, boiled and quartered
- 4 whole4 whole4 whole Eggs, Hard boiled and sliced
- 2 pieces2 pieces2 pieces Celery, Diced
- 0.25 cup0.25 cup0.25 cup Red Onion, Diced
- 0.5 cup0.5 cup0.5 cup Avocado Oil Mayonnaise, I like Chosen Foods
- 1 Tbsp1 Tbsp1 Tbsp Red Wine Vinegar
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 4 Tbsp4 Tbsp4 Tbsp fresh Dill, Chopped
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, Chopped
Process
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!
Add a Note
My Notes:
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