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Crystal's Awesome Potato Salad

By: CRYSTAL1013  
"A tasty summer classic with some added kick from roasted red peppers and pepperoncini. This zesty salad is great for potlucks because it's not the usual bland potato salad."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 181 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 cups
 

Ingredients

  • 4 potatoes, peeled
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons chopped roasted red pepper
  • 2 tablespoons chopped pepperoncini
  • 2 hard cooked eggs, chopped
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tablespoons dill pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared yellow mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried dill
  • 1 teaspoon chopped parsley
  • 1/2 teaspoon red pepper flakes
  • salt and black pepper to taste

Directions

  1. Place potatoes in a large saucepan with enough water to cover, and bring to a boil over high heat. Reduce heat to medium low, cover and simmer until potatoes are tender. Drain and cool; cut into 1-inch cubes.
  2. In a large bowl, combine potatoes with onion, celery, roasted red pepper, pepperoncini and eggs.
  3. In a small bowl, mix mayonnaise, sour cream, pickle relish, Dijon and yellow mustards, garlic, dill, parsley and red pepper flakes. Pour mixture over potatoes and stir gently to combine. Season to taste with salt and pepper. Cover and chill for 2 hours before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 201 | Total Fat: 10.8g | Cholesterol: 63mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2007 by PAT7377 
I loved this salad! the only thing that I changed was the dill pickle relish to sweet pickle... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by shazzypupp 
Substituted Gulden's spicy brown mustard for the yellow mustard and used purple onions for... MORE

 
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