Red Potato Salad
This easy Red Potato Salad with eggs, pickles, mayo, and mustard. Great for a summer cookout and potlucks. This Red Potato Salad is so easy. You can peel them or leave the skins on, it's up to you.
Ingredients
- 3 lbs red potatoes
- 1/2 cup red wine vinegar, (apple cider vinegar or white wine vinegar can be substituted)
- salt and pepper
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 ribs celery, diced finely
- 1/2 cup sweet minced pickles , (not relish)
- 5 hard boiled eggs, peeled and diced into 1/4 inch cubes
- 3 tablespoons minced red onion, (you can substitute green onions as well)
- 3 tablespoons minced parsley
Instructions
- Place potatoes in a large saucepan or large pot and add water to cover by 1-inch. Add a tablespoon of salt to the water. Bring mixture to high heat and boil, then reduce to medium heat and simmer until potatoes are fork tender (about 20-30 minutes).
- Drain potatoes and let cool slightly. Cut into bite sized pieces and place in a large bowl. Don't make the pieces too big or they will not get all of the flavor of the sauce on them. Sprinkle the vinegar on top of the warm potatoes and season with salt and pepper. Toss gently and cool completely before adding the sauce.
- Meanwhile, in a small bowl, combine mayonnaise and mustard. Set aside. Add to the potatoes the celery, pickles, eggs, red onions, parsley, and salt and pepper to taste. Fold in the mayo/mustard mixture.
- Cover and chill in the fridge for an hour. Store leftovers in an airtight container in the fridge.
Notes
Source: America's Test Kitchen and my Aunt Janet