Taste of Home
Red Potato and Egg Salad
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 17 servings (3/4 cup each).
This flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
Ingredients
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5 pounds medium red potatoes, halved
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5 hard-boiled large eggs, chopped
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1 celery rib, finely chopped
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1/2 medium onion, finely chopped
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1-1/2 cups mayonnaise
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1/4 cup sweet pickle relish
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3 tablespoons sugar
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2 tablespoons dried parsley flakes
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2 teaspoons prepared mustard
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1 teaspoon salt
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1 teaspoon cider vinegar
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1/8 teaspoon pepper
Directions
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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.
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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.
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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