Red Potato Salad Recipe
Red potatoes are abundant in the United States all year round and have a more robust and flavorful taste than that of pale skinned potatoes. This potato salad creates a bold taste and blend of flavors because of the unusual twirl of red potatoes instead of the typical pale potatoes. Making this recipe would be a great source of carbohydrates for your kids and for the whole family. This dish isn’t just a healthy meal but also a lusciously mouth-watering summer dish. It has a unique sweetness that blends just right to the unique flavors of the other ingredients. Now, here’s how to make this wonderful summer side dish!
Ingredients
- 3 pounds small red potatoes (1350 g)
- 2 large ribs celery, thinly sliced
- 1 cup mayonnaise (220 g)
- ½ cup milk (118 ml)
- 2 tablespoons white vinegar (30 ml)
- 2 tablespoons minced purple onion or sweet onion (30 g)
- 2 teaspoons salt (10 g)
- 1 teaspoon granulated sugar (5 g)
- ¼ teaspoon coarsely ground black pepper (1.5 g)
Instructions
- Place the unpeeled potatoes in a large saucepan or Dutch oven and add water. Cover the pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be easily pierced with a fork.
- Drain the potatoes and let it cool just enough to touch and slice.
- Cut unpeeled potatoes into halves or quarters, depending on the size of the potatoes. Slices should be no larger than 1 inch.
- In a large bowl, combine the potatoes with celery and the remaining ingredients. Toss and mix thoroughly together to blend until finely dispersed.
- Cover and refrigerate until serving time. Serve chilled and enjoy!
Notes
This salad would also be great topped with bleu cheese for a more flavorful taste.
