New Red Potato Salad Recipe

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Most Helpful Positive Review

Sep 25, 2003

Great potato salad for those who love red potatoes like I do. I added about a tablespoon each of dill relish and mustard though. Hint: cook the potatoes kind of slowly so the outside isn't too soft and the inside isnt' too crunchy, ,like mine were the first time!

—ROXY52278

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Most Helpful Critical Review

Jan 09, 2006

This potato salad was bland, bland, bland. I didn't even have to ask my husband what he thought of it - his face told all! He said it was a little bit better with some mustard in it, but it still wasn't that good. The only good thing about it was that it improved with age. 2 days later it tasted much better.

—MEREDITH

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398 Ratings

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Sep 25, 2003

Since I found this recipe a month ago, I've made it at least 6 times (mainly for family & neighborhood get-togethers). It's received rave reviews at all. I love that you don't have to peel the potatoes. This saves alot of time if you're preparing for a larger crowd. I would suggest salting the potatoes before boiling and increasing the salt/pepper seasoning X 2. Otherwise, I wouldn't change a thing. This will be a staple in my collection. A perfect, creamy, crunchy potato salad.

—S3RTRMR

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Jul 24, 2003

This recipe turned out wonderfully. Having read the reviews, I added bacon, dill and red pepper to the mix and thought it tasted superb. I also used apple cider vinegar in place of distilled white, and wonder if red wine vinegar might also be yummy. Thanks for the recipe!

—Harold

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Nov 19, 2005

An all time family favorite - with one change. I eliminate the vinegar and milk, and add granulated garlic (or garlic powder) to taste. We're not fond of vinegar in our potato salad, and the additional garlic flavor makes the dish! I've also made this dish using regular potatoes - peeled, and finely chopped yellow onions in place of green onions. It's very good! I usually top with a sprinkling of paprika, parsley flakes and halved, hard-boiled eggs for presentation. Everyone asks for the recipe!

—JC Perez

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Mar 23, 2006

I don't even like potato salad and I liked this one! I was instructed to bring p. salad to a cookout so I grabbed this recipe. Added bacon bits and shredded cheddar cheese, and it was a huge hit! This is now my designated dish at gatherings! Thanks for changing my mind about potato salad :)

—ANC239

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Jul 24, 2003

This is a delicious potato salad. I made it for a cookout and everyone loved it. I added crumbled, cooked bacon. I will definitely make this again.

—ANGELM

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Feb 27, 2006

I was attracted to this recipe because I love green onions and prefer red potatoes to others. I took some suggestions from the Summer Potato Salad recipe on this site: I replaced the vinegar in this recipe with lemon juice, and the salt with seasoned salt. To cut down on the mayo I used 1/3 plain yogurt instead. I don't think the yogurt made a difference in the taste. But I thought it needed more flavor when I tried it so I did add a few tablespoons of dijon mustard, a lot of fresh parsley, and some salt. It turned out well.

—SMLFISH

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Nutrition

Calories
315 kcal
16%

Carbohydrates
22.3 g
7%

Cholesterol
81 mg
27%

Fat
23.7 g
36%

Fiber
2.1 g
8%

Protein
4.5 g
9%

Sodium
291 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

New Red Potato Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 315
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 3.8g 19 %
Cholesterol 81mg 27 %
Sodium 291mg 12 %
** Potassium 455mg 13 %
Total Carbohydrates 22.3g 7 %
Dietary Fiber 2.1g 8 %
Protein 4.5g 9 %
Sugars 1.8g
Vitamin A 5 %
Vitamin C 24 %
Calcium 3 %
Iron 8 %
** Thiamin 13 %
** Niacin 20 %
** Vitamin B6 31 %
** Magnesium 10 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.