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Red Potato and Egg Salad Recipe

Red Potato and Egg Salad Recipe photo by Taste of Home

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Red potatoes dress up this flavorful salad from Margaret Blomquist of Newfield, New York. Served in a red hat, the salad takes on personality.

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Red Potato and Egg Salad Recipe

Prep: 40 min. + chilling

Yield: 17 Servings

20 20 40

Ingredients

5 pounds medium red potatoes, halved
5 hard-cooked eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

Directions

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut potatoes into 3/4-in. cubes.
In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight. Yield: 17 servings (3/4 cup each).

Nutritional Facts 1 serving (3/4 cup) equals 276 calories, 17 g fat (3 g saturated fat), 69 mg cholesterol, 309 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Red Potato Salad in Taste of Home August/September 2007, p47

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Reviews for Red Potato and Egg Salad

Red Potato and Egg Salad

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Reviewed on Jun. 01, 2012 by 6foreverpaws

This is Great............a new staple at our house. Even taste better the next day.

Reviewed on Sep. 09, 2011 by Colleen V

Oops! Forgot to rate it.

Reviewed on Sep. 09, 2011 by Colleen V

Very good! My husband said he hoped I saved the recipe so that I could make it again!

Reviewed on Jul. 05, 2011 by luvtjmb

I think my mother-in-law makes a mean potato salad. But I made this recipe for July 4th, and I got great ravings from my harshest critics......my kids! This recipe is potato salad perfection!

Reviewed on Oct. 09, 2010 by abreendre

Quick because you don't have to peel. We love it without waiting overnight.

Reviewed on Jun. 25, 2010 by Luanda

I love this recipe...I make it a least once a month....The added flavor of relish really gives it a nice taste.