Red Potato Salad Recipe

2012-05-13
  • Yield : About 4 lbs
  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 6:00 h
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Nutritional Info

This information is per serving.

  • Calories

    220
  • Calories from Fat

    75
  • Total Fat

    8g
  • Saturated Fat

    1g
  • Cholesterol

    90mg
  • Sodium

    370mg
  • Carbohydrates

    30g
  • Dietary Fiber

    2g
  • Sugar

    4g
  • Protein

    5g
  • Serving Size:

    About 1 cup (225 g)

Fresh, flavorful, Red Potato Salad Recipe with no artificial ingredients or preservatives and made from red potatoes only. You can substitute or combine white or Yukon gold potatoes in this recipe.

Some prepared red potato salads reduce manufacturing costs by using a combination of red potatoes and russet potatoes. The packaging may say red potato salad, but you must check the ingredients list to tell if it is made with 100 percent red potatoes or not.

Cool, refreshing, potato salad is a popular summer and picnic salad.

A one-cup serving (about 8 oz., 225g) of this salad recipe has about 220 calories, 1 gram of saturated fat, and less than half the sodium of packaged potato salads. Omit the egg yolks for a low saturated fat, low cholesterol potato salad.

 

Ingredients

  • 3 lbs (1350 g) red potatoes about equal in size
  • 3 or 4 hard boiled eggs sliced (optional)
  • 1 or 2 carrot, shredded
  • 2 celery stalks finely, chopped
  • 1/2 cup (90 g) red, white or yellow onion, finely chopped
  • 1 cup (240 ml) reduced fat mayonnaise
  • 1 tablespoon brown mustard
  • 3 tablespoons sweet pickle relish or minced sweet pickles
  • 1 teaspoon (5 ml) celery seed, optional
  • 1 teaspoon (5 ml) Kosher salt
  • 1/4 teaspoon (1.25 ml) fresh ground black pepper
  • 1/4 teaspoon (1.25 ml) sweet paprika plus more for garnishing (optional)

Method of Preparation

Step 1

Place potatoes in a 4 to 6 quart/liter saucepan. Cover with water. On medium to high heat, bring water to a boil. Reduce heat and simmer 30 to 40 minutes or until potatoes are easily pierced by a fork or knife.

Step 2

Meanwhile, hard boil the eggs and prepare the remaining ingredients.

Step 3

In a 4 quart serving dish, combine mayonnaise, mustard, relish, celery seed, salt, pepper, and paprika using a spoon until well combined.

Step 4

Stir in onion, carrot and celery. Add sliced eggs if desired. Mixture can be refrigerated until ready to add potatoes.

Step 5

When potatoes are cooked. Rinse in cold water until cool enough to handle. Remove any blemishes and if desired the skin. Cut into bite size pieces (about 3/4 inch). Add to mayonnaise mixture. Stir to coat the potatoes.

Step 6

Garnish with paprika if desired and refrigerate at least 4 hours to chill potatoes and intensify flavor. Alternatively, salad can be eaten warm.

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