Red Skin Potato Salad
Red Skin Potato Salad is a creamy blend of red skinned potatoes, mayonnaise, sour cream, dijon mustard, crunchy celery, and bold spices. It's a traditional side dish served at an outdoor picnic, barbecue or summer cookout!
Servings: 12
Calories: 320kcal
Ingredients
- 5 pounds red potatoes (diced - leave skins on)
- 1 cup Duke's Mayonnaise (ad)
- 1 cup sour cream
- 2 Tablespoons yellow mustard
- 2 Tablespoons dijon grain mustard
- 1 Tablespoon apple cider vinegar
- ½ cup bread & butter pickles (diced)
- ½ cup dill pickle relish
- ½ cup sweet onion (diced)
- ½ cup celery (diced)
- 2 Tablespoons green onion (chopped)
- 1 Tablespoons fresh dill weed (chopped)
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Dice potatoes with skins on and place in a large pot of salted cold water. Bring potatoes to a boil.
- 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.
- Serve the potato salad hot, or refrigerate for at least 8 hours for better flavor.
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.
- Serve potato salad within one hour of taking out of the refrigerator. Refrigerate or keep it on ice to avoid contamination.
- This salad can be served cold or hot if desired.
- It's a great side dish to make ahead because the flavors will have a long time to hang out together in the fridge!
- By leaving the skins on, it cuts prep time in half and gives the dish an extra element of crunch.
- View the Google Web Story of this recipe!
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Sodium: 528mg | Potassium: 950mg | Fiber: 4g | Sugar: 5g | Vitamin C: 19mg | Calcium: 57mg | Iron: 2mg