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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-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


  • 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

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

Reviews for Red Potato and Egg Salad

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6foreverpaws User ID: 6007092 82962
Reviewed Jun. 1, 2012

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

Colleen V User ID: 1166694 137830
Reviewed Sep. 9, 2011

"Oops! Forgot to rate it."

Colleen V User ID: 1166694 68950
Reviewed Sep. 9, 2011

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

luvtjmb User ID: 5744732 109077
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!"

abreendre User ID: 1799143 154442
Reviewed Oct. 9, 2010

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


Luanda User ID: 1211723 139787
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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