Red Potato Salad
Classic Red Potato Salad with eggs, pickles, mayo, and mustard. Great for BBQs and potlucks.
This Red Potato Salad is so easy. You can peel them or leave the skins on, it’s up to you.
RED POTATO SALAD
I had to talk in church this past Sunday. It consumed my life for to weeks prior. For most things in life, the more you do them the easier they get: having babies, cooking, exercising, skiing. Public speaking…not so much. For me anyway. We speak every so often for youth groups and I’m still a stress case every single time.
When I was asked to speak I immediately threw my husband under the bus and said, “Oh you don’t want me to speak, my husband is a much better speaker.” Jokes on me because not only did I still have to speak, but now my husband is speaking next week. And he likes it about as much as I do.
Now that it’s over I feel light as a feather. Not a care in the world.
While we were in Utah my Aunt Janet said that I needed to try this Red Potato Salad recipe. And when Aunt Janet approves of something, you go all in. She’s an amazing cook. If you haven’t tried Aunt Janet’s Chicken and Wild Rice Soup in my cookbook, you need to.
TIPS TO MAKING THIS POTATO SALAD:
- Don’t cut the potato pieces too big. There’s nothing worse than biting into a huge piece of potato. All the flavor is on the outside so if you have big pieces the overall taste will be bland.
- Don’t use relish. Use fresh sweet pickles. Relish has all kinds of stuff in it. Corn syrup, more vinegar, etc.
- Salt and pepper to taste. So many people do not salt and pepper correctly. There could be a whole course on how to season something correctly. Of course, it’s very personal for every person. My husband likes way more salt than I do
- I know it sounds weird but try adding a couple teaspoons of pickle juice at the end. Gives it a kick!
If you love this Red Potato Salad recipe, you’ll love these recipes:
Red Potato Salad
- 3 lbs red potatoes
- 1/2 cup red wine vinegar
- salt and pepper
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 ribs celery, diced finely
- 1/2 cup sweet minced pickles (not relish)
- 5 hard boiled egg, peeled and diced into 1/4 inch cubes
- 3 tablespoons minced red onion
- 3 tablespoons minced parsley
Place potatoes in a large saucepan or pot and add water to cover by 1-inch. Add a tablespoon of salt to the water. Bring mixture to a boil then reduce to medium heat and simmer until potatoes are fork tender (about 20-30 minutes).
Drain potatoes and let cool slightly. Cut into bite sized pieces. Don't make the pieces too big or they will not get all of the flavor of the sauce on them. Sprinkle the vinegar on top and season with salt and pepper. Toss gently and cool completely before adding the sauce.
Meanwhile, in a small bowl, stir together mayo and mustard. Set aside. Add to the potatoes the celery, pickles, eggs, onions, parsley, and salt and pepper to taste. Fold in the mayo/mustard mixture.
Cover and chill in the fridge for an hour.
Source: America's Test Kitchen and my Aunt Janet