RECIPE FOR RED SKIN POTATO SALAD RECIPES

Name: Red Potato Salad
Prep time: 15 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 3 lb. small red potatoes; 2/3 c. mayonnaise; 1/2 c. sour cream; 2 tbsp. white wine vinegar; 1 tbsp. Dijon mustard; 1 tsp. kosher salt; 1 tsp. ground black pepper; 2 stalks celery, chopped; 1/4 c. chopped dill; 6 slices cooked bacon, chopped

BEST RED POTATO SALAD RECIPE- HOW TO MAKE RED POTATO SALAD

Best Red Potato Salad Recipe- How to Make Red Potato Salad image

Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.

Provided by THEPIONEERWOMAN.COM

Categories comfort food side dish

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 lb. small red potatoes
2/3 c. mayonnaise
1/2 c. sour cream
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped
1/4 c. chopped dill
6 slices cooked bacon, chopped

Steps:

Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour. Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper. Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

COLD-FASHIONED POTATO SALAD RECIPE | ALTON BROWN | FOOD ...

Cold-Fashioned Potato Salad Recipe | Alton Brown | Food ... image

Provided by Alton Brown

Categories side-dish

Total Time 59 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds or cut into large dice and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

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