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Red's Potato Salad

Red's Potato Salad


"This recipe was used in family's catering business for over 40 years; even today it receive lots of compliments."
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8 h 50 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 50 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain, cool, and cut into quarters.
  2. Stir potatoes, diced egg whites, whole egg yolk, celery, green onions, and minced radishes together in a large bowl. Add mayonnaise, pickle relish, mustard, chives, mustard-mayonnaise sandwich sauce, parsley, kosher salt, basil, and white pepper; carefully stir until well-combined and coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
  3. Garnish potato salad with radish roses and egg slices.

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Read all reviews 1
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Despite a great ingredients list we still found this a little on the “blah” side. I used fresh herbs rather than dried, and increased the amount accordingly for substituting one for the other. ...

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