Red Potato Salad
A classic summer recipe which is incredibly delicious and a family favorite.
- 17-18 red potatoes, skins left on
- 2 + cups mayonnaise
- 2 Tbs yellow mustard
- 4 large dill pickles, sliced and cubed into small pieces
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup red onion, finely chopped
- 2 tsp salt
- 1 tsp pepper
- Optional: green onions, sliced for garnish
In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes.
Once cooked, drain water and set pan back on the stove to let potatoes cool a while.
Boil eggs while potatoes are boiling. Drain and rinse with cold water. Cover with cold water to continue cooling the eggs until ready to use.
In a large mixing bowl, place chopped pickles, onions, mayonnaise, mustard, salt and pepper. Stir.
Add chopped eggs into mayonnaise mixture, stir until combined.
Cut each potato into small bite size pieces and place in mixing bowl. Gently mix until well coated.
Place in refrigerator until chilled completely.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg