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Red Potato and Egg Salad

Total Time

Prep: 40 min. + chilling

Makes

17 servings (3/4 cup each)

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
Red Potato and Egg Salad Recipe photo by Taste of Home

Ingredients

  • 5 pounds medium red potatoes, halved
  • 5 hard-boiled large 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

  1. Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. 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.

Red Potato and Egg Salad Tips

Is it OK to boil eggs with potatoes?

It is OK to boil the eggs with the potatoes! Because the potatoes take longer to boil, add the eggs when there are 9 minutes left.

Is it better to boil potatoes whole or cut up?

You can boil potatoes whole or cut up, but the process will go more quickly if they are cut.

How long will homemade potato salad last in the fridge?

Homemade potato salad will last in a covered container in the fridge for 3 to 5 days. In fact, making it ahead allows the flavors to blend nicely, giving the salad great taste! Want more salads starring red potatoes? Check out German potato salad, baked potato salad and Southwestern potato salad. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup: 276 calories, 17g fat (3g saturated fat), 69mg cholesterol, 309mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 5g protein.

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