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Red Potato and Egg Salad Recipe

Red Potato and Egg Salad Recipe

Red potatoes dress up this flavorful salad from Margaret Blomquist of Newfield, New York. Served in a red hat, the salad takes on personality.
TOTAL TIME: Prep: 40 min. + chilling YIELD:17 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Red Potato and Egg Salad

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Reviewed Jun. 1, 2012

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

Reviewed Sep. 9, 2011

"Oops! Forgot to rate it."

Reviewed Sep. 9, 2011

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

Reviewed Jul. 5, 2011

"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 kids! This recipe is potato salad perfection!"

Reviewed Oct. 9, 2010

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


Reviewed Jun. 25, 2010

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

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