Red Skinned Potato Salad Recipes

RED SKIN POTATO SALAD

Steps:

• Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
• Drain & set in fridge to cool.
• Once cool, chop with the skin on.
• Combine potatoes, eggs, bacon, onion & celery.
• Mix together mayo, sour cream and salt & pepper.
• Add to other combined ingredients.
• Chill 1 hour before serving.

RED POTATO SALAD

Steps:

• 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.
• In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

RED SKINNED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Place eggs in a 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 chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

NEW POTATO SALAD

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

RANCH RED SKIN POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
• While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
• Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

CREAMY RED POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. , Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled., In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.

RED POTATO SALAD

Steps:

• In a small bowl, combine sour cream, Miracle Whip, vinegar, salt and celery seed; set aside. In a large bowl, combine potatoes, green onions, radishes, celery and eggs. Add Miracle Whip and toss lightly. Cover and chill.

RED SKIN DILL POTATO SALAD

Steps:

• Cook potatoes in boiling water for approximately 10 minutes.
• Drain; transfer to a large bowl.
• Drizzle pickle juices over hot potatoes and toss gently.
• Cool to room temperature.
• Whisk together the mayonnaise, buttermilk, dill, mustard, sugar and pepper in a medium bowl.
• Pour over potatoes.
• Add eggs, onions and pickles to potato salad and toss to blend.
• Refrigerate until serving time.

RED SKIN POTATO SALAD RECIPE

Steps:

• Chop red potatoes into bit sized pieces, place in a saucepan filled with cold salted water. Bring potatoes to a boil, reduce heat to a simmer and cook for 12-15 minutes or until tender. Drain and cool potatoes.
• After potatoes are completely cooled add them to a large mixing bowl with all of the fresh cut vegetables, except the green onions. In a separate bowl combine mayonnaise, sour cream, the mustards, and all the seasonings. Combine the sauce with the potatoes and toss to coat all the potatoes completely. Cover and refrigerate for at least one hour before serving. When ready to serve, transfer the potatoes to your serving bowl and sprinkle with the chopped green onions.
• Caroline Toske.
• Arizona Personal Chef.

RANCH RED SKIN POTATO SALAD

Steps:

• Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big.
• Then add cooled potatoes and the rest of the ingredients in a large bowl and mix.
• Let sit overnight in the fridge to soak up the flavor.
• Serve cool.

SMASHED RED-SKINNED POTATO SALAD

Steps:

• Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
• In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
• Cover the bowl with plastic wrap. Refrigerate until serving time.