Red Potato Salad Recipe

Prep time: 35 mins

Cook time: 40 mins

Total time: 1 hour 15 mins

Serves: 8

Red potatoes are abundant in the United States all year round and have a more robust and flavorful taste than that of pale skinned potatoes. This potato salad creates a bold taste and blend of flavors because of the unusual twirl of red potatoes instead of the typical pale potatoes. Making this recipe would be a great source of carbohydrates for your kids and for the whole family. This dish isn’t just a healthy meal but also a lusciously mouth-watering summer dish. It has a unique sweetness that blends just right to the unique flavors of the other ingredients. Now, here’s how to make this wonderful summer side dish!

Ingredients

3 pounds small red potatoes (1350 g)
2 large ribs celery, thinly sliced
1 cup mayonnaise (220 g)
1/2 cup milk (118 ml)
2 tablespoons white vinegar (30 ml)
2 tablespoons minced purple onion or sweet onion (30 g)
2 teaspoons salt (10 g)
1 teaspoon granulated sugar (5 g)
1/4 teaspoon coarsely ground black pepper (1.5 g)

Instructions

Place the unpeeled potatoes in a large saucepan or Dutch oven and add water. Cover the pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be easily pierced with a fork.
Drain the potatoes and let it cool just enough to touch and slice.
Cut unpeeled potatoes into halves or quarters, depending on the size of the potatoes. Slices should be no larger than 1 inch.
In a large bowl, combine the potatoes with celery and the remaining ingredients. Toss and mix thoroughly together to blend until finely dispersed.
Cover and refrigerate until serving time. Serve chilled and enjoy!

Notes And Extra Tips

This salad would also be great topped with bleu cheese for a more flavorful taste.