New Red Potato Salad Recipe -
New Red Potato Salad Recipe

New Red Potato Salad

Recipe by  

"This is a wonderful no fail potato salad."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    2 hrs 35 mins


  1. 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.
  2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
  3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
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Reviews More Reviews

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!

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.

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.

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!

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!

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 :)

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.

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.


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 73 mg
  • 24%
  • 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.

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