A creamy and flavorful red potato salad with hard-boiled eggs, celery, and green onions in a tangy mayonnaise-sour cream dressing, perfect for picnics and barbecues.

american

Nutrition

Provides moderate carbohydrates from potatoes, protein from eggs, and healthy fats from mayonnaise and sour cream with added fiber from vegetables.

Calories	245 kcal
Energy	1025 kJ
Protein	5 g
Total Fat	17 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	7 g
Monounsaturated Fat	5 g
Cholesterol	98 mg
Carbohydrate	19 g
Sugars	2 g
Dietary Fibre	2 g
Sodium	285 mg

*per serving

VegetarianPescatarianHalalKosherGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

meal prepsaladpicnicparty foodsidefamily friendly

Red Potato Salad

The Anthony Kitchen (Kelly Anthony)

10

Name: Red Potato Salad — Tasty Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Ingredients: 3 pound Red Potatoes (rinsed and quartered); 0.5 cup Mayonnaise; 0.75 cup Sour Cream; 1 tablespoon Dijon Mustard; 1 teaspoon Salt (Kosher); 1 teaspoon Dill (dried); 0.5 teaspoon Black Pepper; 4 Eggs (hard-boiled, chopped, optional); 0.5 cup Celery (finely chopped); 3 Green Onions (sliced)

servings

0

per serve

0

minutes

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Ingredients

3 pound Red Potatoes rinsed and quartered

0.5 cup Mayonnaise

0.75 cup Sour Cream

1 tablespoon Dijon Mustard

1 teaspoon Salt Kosher

1 teaspoon Dill dried

0.5 teaspoon Black Pepper

4 Eggs hard-boiled, chopped, optional

0.5 cup Celery finely chopped

3 Green Onions sliced

Equipment

Large saucepan

Large mixing bowl

Colander

Whisk

Instructions

Transfer potatoes to a large saucepan and cover with water by 1 inch. Season the water with salt (as you would pasta), and place over high heat and bring to a boil. Boil for about 15-20 minutes, until fork-tender. Transfer the potatoes to a colander and strain thoroughly. Set aside to cool.

While the potatoes are cooling, make the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, dijon, salt, dill, and pepper.

Add the potatoes, eggs, celery, and green onions to the bowl and stir until evenly coated in the dressing. Cover and refrigerate for at least 3 hours. Serve and enjoy.