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Red Potato and Egg Salad

 Red Potato and Egg Salad
Red potatoes dress up this flavorful salad from Margaret Blomquist of Newfield, New York. Served in a red hat, the salad takes on personality.
17 ServingsPrep: 40 min. + chilling

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,

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Red Potato and Egg Salad (continued)

Nutritional Facts: 25 g carbohydrate, 2 g fiber, 5 g protein.