New Red Potato Salad

New Red Potato Salad

345

"This is a wonderful no fail potato salad."

Ingredients

2 h 35 m {{adjustedServings}} servings 315 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
  3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

345
  1. 438 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Great potato salad for those who love red potatoes like I do. I added about a tablespoon each of dill relish and mustard though. Hint: cook the potatoes kind of slowly so the outside isn't too s...

Since I found this recipe a month ago, I've made it at least 6 times (mainly for family & neighborhood get-togethers). It's received rave reviews at all. I love that you don't have to peel the...

This recipe turned out wonderfully. Having read the reviews, I added bacon, dill and red pepper to the mix and thought it tasted superb. I also used apple cider vinegar in place of distilled w...