Red Potato Salad II


This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! Garnish with additional sliced hard-boiled eggs, if desired.

Modified from: Red Potato Salad

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3 h 25 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
  2. In a medium bowl, mix the yogurt, mayonnaise, mustard, vinegar, eggs, relish, celery, green onions, and hot sauce. Season with dill, garlic powder, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.


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