Red Skin Potato Salad
Creamy, tangy, and packed with texture, this Red Skin Potato Salad is a crowd-pleasing side dish perfect for any gathering, from summer barbecues to holiday feasts. Featuring tender red skin potatoes—left unpeeled for a rustic touch—this salad is elevated with a luscious dressing of mayonnaise, sour cream, yellow mustard, and a splash of apple cider vinegar for just the right amount of zing. Crispy celery, zesty red onion, and fresh parsley add crunch and brightness, while chunks of hard-boiled eggs provide a hearty, satisfying finish. Seasoned with a hint of paprika and chilled to perfection, this red skin potato salad is easy to make and even easier to love. Prepare it ahead of time for optimal flavor melding, and watch it disappear from the table in no time!
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Recipe Information
Ingredients
- 2 lbs Red skin potatoes
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tbsp Yellow mustard
- 1 tbsp Apple cider vinegar
- 2 stalks Celery
- 0.5 cup Red onion
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 large Hard-boiled eggs
Instructions
Wash the red skin potatoes thoroughly and cut them into bite-sized cubes, leaving the skin on for added texture.
Place the diced potatoes into a large pot and cover with cold, salted water. Bring to a boil over medium-high heat.
Reduce the heat and simmer the potatoes for 10-15 minutes, or until they are fork-tender. Be careful not to overcook.
Drain the potatoes and spread them out on a baking sheet to cool completely.
While the potatoes are cooling, finely chop the celery, red onion, and parsley. Peel and chop the hard-boiled eggs as well.
In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, black pepper, and paprika. Stir until the dressing is smooth and well-combined.
Add the cooled potatoes, chopped celery, red onion, hard-boiled eggs, and parsley to the dressing in the bowl. Gently fold the ingredients together until everything is evenly coated in the dressing.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Refrigerate the potato salad for at least 1 hour before serving to let the flavors meld together.
Serve chilled, garnished with a sprinkle of paprika or additional chopped parsley if desired.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 19.3 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 301 mg | 23% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4722 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
