Red Skin Potato Salad

Potato salad is a personal thing. Everybody has a recipe for it, and hardly anyone will vary from their version. But, if you’re feeling adventurous, give Red Skin Potato Salad a chance. It’s one of those comfort foods that will sneak up and surprise ya. Most people who try it say it’s the best potato salad they’ve ever had!

A long time ago, I put potatoes in the refrigerator to let them cool off before mixing them into a salad. But, I started noticing the chunks of potatoes had a strange texture and were so large it was hard to eat them.

What’s a girl to do?

How to Make Red Skin Potato Salad

After a lot of trial and error, I realized I was making potato salad completely wrong. The secret is to mix everything together while the potatoes are still hot. Wow, what a discovery! The texture is better and the flavor is noticeably bolder.

My next revelation came when I stopped peeling every single potato before boiling it. By leaving the skins on, it cuts the prep time in half and gives the salad an extra element of crunch.

Speaking of that, I think a really good potato salad is best when it has a BUNCH of crunch! In my version, I use two types of onions, celery, dill pickle relish, and sweet bread & butter pickles. Lots of veggies packs some awesome flavor and balances out the creaminess.

Easy Recipe Tips

• Dice red skin potatoes with skins on and place in a large pot of salted boiling water.
• While potatoes are boiling, mix the rest of the ingredients together in a big bowl.
• Once potatoes are tender, drain and add to ingredients in the bowl while still hot.
• Stir well and let sit a few minutes.
• Taste and add more pepper and salt if needed.

Other Salads To Love

• Sun Dried Tomato Orzo Pasta
• Wild Rice Salad
• Bowtie Greek Pasta
• Rock & Roll Chicken Salad
• Strawberry Pecan Salad

Red Skin Potato Salad

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• Author: Debi ~ Quiche My Grits
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 to 12 servings 1x

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Description

Folks just love my Red Skin Potato Salad.  Many say it’s the best potato salad they’ve ever had!  

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Scale 1x2x3x

Ingredients

• 5 lbs. red potatoes, diced (leave skins on)
• 1 cup Duke’s Mayonnaise (ad)
• 1 cup sour cream
• 2 Tbsp. yellow mustard
• 1 Tbsp. dijon grain mustard
• 1/2 cup bread & butter pickles, diced
• 1/2 cup dill pickle relish
• 1/2 cup sweet onion, diced
• 1/2 cup celery, diced
• 2 Tbsp. green onion, chopped
• 1 Tbsp. fresh dill weed, chopped
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper

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Instructions

1. Dice potatoes with skins on and place in a large pot of salted boiling water.
2. While potatoes are boiling, mix the rest of the ingredients together in a big bowl.
3. Once potatoes are tender, drain and add to ingredients in the bowl while still hot.
4. Stir well and let sit a few minutes.
5. Taste and add more pepper and salt if needed.
6. Serve the potato salad hot, or refrigerate for at least 8 hours for better flavor.

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Notes

The secret to making potato salad is to mix it while the potatoes are hot.  It mashes to the perfect consistency and retains its bold flavor.

Potato salad is usually best when made a day ahead and refrigerated over night. 

• Category: Salads
• Method: Mixer
• Cuisine: Southern

Keywords: red skin potato salad, tater salad, side dishes, southern, best potato salad

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