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Red Skin Potato Salad
Summer Potato Salad |
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5 pounds of red potatoes
1 sweet red bell pepper, chopped
1 green bell pepper, chopped
3 stalks of celery, chopped
1 small red onion, chopped
4 hard-cooked eggs, chopped
1 cup mayonnaise *
3/4 cup sour cream *
1/4 cup Dijon mustard
1/4 cup yellow mustard
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper (fresh ground if possible)
2 green onions, chopped for garnish
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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.
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Preparation Time: 20 minutes |
Serves: 15 |
| Recipe Origin: United States |
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Submitted by: |
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Caroline Toske
Arizona
United States |
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| This recipe has been viewed 6827 times. |
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