Red Hot & Blue Copycat Potato Salad
The absolute best potato salad ever! Red skin potatoes, and the perfect blend of flavors guarantee that you'll be asked for this recipe every potluck you bring it to.
Ingredients
- 3 pounds small red potatoes
- 3 large eggs
- 1 cups mayonnaise
- 1 ½ teaspoons celery seed
- 1 ½ teaspoons salt
- 1 teaspoon Dijon mustard
- 2 tablespoons dill relish
- ½ teaspoon pepper
- fresh parlsey or dill for topping
Instructions
- Cook the eggs and potatoes. Steam or boil the potatoes until fork tender but not falling apart. (About 45 minutes of steaming or 20 minutes of boiling.). Remove them to a cutting board until cool enough to handle. Hard boil the eggs and place in a bowl of ice water to cool.
- Mix. Cut the potatoes into halves or quarters, depending on their size. Place in a large mixing bowl. Peel and dice the eggs and add them along with the remaining ingredients. Gently mix until combined.
- Serve. Garnish with fresh parsley or dill, if desired. Serve at room temperature.
Notes
This salad is actually best immediately after it’s made, unlike many recipes that are best made ahead. But you can certainly chill it in the fridge for up to a day before serving. If it seems dry, mix in a little more mayo before serving.
Nutrition
Calories: 226kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 478mg | Potassium: 542mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg
Servings: 12 servings
Calories: 226kcal