Red Skin Potato Salad Recipe
This red potato salad (click for larger image) makes the perfect picnic food. Make it in advance, and let the flavors meld together in the fridge overnight.Serve this red skin potato salad with anything from turkey burgers to buttermilk fried chicken.
Don't Miss: Summer Salads | Picnic Food Ideas
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6-8 servings, Red Potato Salad
Ingredients:
- 2 lbs. red skinned potatoes
- 1 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 2 cloves garlic, finely minced
- 2 Tbsp. sweet pickle relish
- 1-3 tsp. hot sauce, depending on your taste
- kosher salt and freshly-ground black pepper, to taste
- 2 small cucumbers, peeled, seeded and diced
Preparation:
- Wash red potatoes, and cut into 1-inch chunks. Do not peel potatoes.
- Place potatoes in a 3-quart saucepan. Cover with water by one inch.
- Bring to a boil, uncovered. Let potatoes cook until fork-tender, 8-12 minutes. Drain. Let potatoes cool, then chill in the fridge 20 minutes to 2 hours. (Note: If you don't let the potatoes cool enough, your red potato salad will be mushy.)
- In a large bowl, whisk together the next six ingredients (mayonnaise through salt and pepper). This is the dressing for your red potato salad.
- Add red potatoes and cucumbers.
- Taste red potato salad, and adjust seasonings.
