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An Updated Red Potato Salad

An Updated Red Potato Salad

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 45 m
misscait21

misscait21

My mom always makes this on requests for dinner or parties. It's so simple, yet all the flavors together really tantalize your palate. Red wine vinegar and sour cream really update this classic recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.
  2. Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.
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Reviews

Baking Nana
3

Baking Nana

1/2/2013

Not our favorite. There is nothing really wrong with this salad except that is so plain. If you need a very basic potato salad recipe, this one is for you.

GHOS5425
0

GHOS5425

5/29/2014

Followed the recipe as written. Whole family liked it a lot. The only complaint was that it was a little sweet. I'll definitely make again but use less sugar.

Davida Carr
0

Davida Carr

6/12/2013

The dressing is really creamy but not heavy. Yet given Baking Nana's warnings, I did add a bit of Goya Adobo to the salad's parts before adding the dressing. Good stuff!!

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