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It’s time for another summertime side dish edition with this great New Red Potato Salad recipe. It is a perfect recipe to make ahead of time and have a dish ready to go.
What I love about this potato salad is how versatile it is. While it’s an excellent recipe on its own, you can also customize it with your favorite potato salad ingredients. If you are like my family, we love a little sweet kick so sweet relish is our favorite add-in. I also am a fan of paprika, so a sprinkle is a must for me. Have fun with your favorite add-ins.
I have also found that sometimes it’s hard to find specific food items these days but it’s super easy to adapt the recipe to the items you can find. Take for instance new red potatoes. I couldn’t find them, but red potatoes were readily available. The only difference between a new red potato and a red potato is the size. New red potatoes are picked earlier so the size is smaller. In this case, all you need to do is adjust the cooking time. I took the guesswork out of this problem for you.
Tips
- If you can only find larger red potatoes, boil for 30 minutes. Use a fork to test throughout the cooking process.
- If you are worried about the potatoes being overcooked, place cooked and cut potatoes in the fridge to stop the cooking process.
- I love to grab already-boiled and peeled hard-boiled eggs from the deli area to save time.
Don’t forget to check out these other great side dishes perfect for summer: Bacon Cheddar Deviled Eggs, Greek Pasta Salad, Macaroni Salad and Baked Beans.
New Red Potato Salad
Ingredients
3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced celery
Directions
Bring a large pot of salted water to a boil. Add red potatoes and cook until tender, but still firm, about 15 minutes. Drain, cool and chop into 1-inch cubes. Place in a medium bowl. Boil eggs for about 10 minutes. Let cool, peel and dice eggs. In a small bowl, whisk together mayonnaise, milk, vinegar, green onions, salt and pepper. Pour mixture over the potatoes and mix together with eggs and celery. Cover and chill in the refrigerator for about two hours before serving.
Thank you so much to Kyle Vann for submitting such a great summertime side dish recipe to the cookbook. There are over 800 recipes in “What’s Cookin’ at First Security,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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Can you make this the day before?
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