Red Skin Potato Salad
This delicious red skin potato salad will be a hit at your next barbecue. The creamy, zesty dressing over tender potatoes makes it an unforgettable dish.
Servings (Adjustable):
Calories: 279kcal
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Ingredients
- ½ pound Small red potatoes cut into bite-sized pieces
- 2 tablespoon Sour cream
- 2 teaspoon Apple cider vinegar
- 2 tablespoon Mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup Chopped celery
- 2 tablespoon Chopped parsley
- 2 tablespoon Chopped green onions
- 2 tablespoon Bacon pieces
- Salt and pepper to taste
Instructions
- Add the potatoes to a small pot and cover with water. Boil on high heat until the potatoes are a crisp tender. Drain, and rinse immediately with cold water. Allow the potatoes to cool.
- Place the cooled potatoes into a mixing bowl with the remaining ingredients. Stir to combine well.
- Garnish with additional bacon and parsley before serving if desired.
Notes
Leave the potato skins on. The skins add texture and flavor to the salad so don't want to peel the potatoes.
Cut the potatoes evenly. Cut the red potatoes into even-sized pieces to ensure they cook evenly.
Avoid overcooking potatoes as they may become mushy. Cook until a fork easily pierces through them.
Chill for Optimal Flavor Blending: Before serving, allow your red skin potato salad to chill in the refrigerator. This allows the ingredients to marry together, resulting in optimal flavor blending.
Nutrition
Calories: 279kcal | Carbohydrates: 22g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 1205mg | Potassium: 744mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1637IU | Vitamin C: 33mg | Calcium: 73mg | Iron: 2mg
