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Red Skin Potato Salad With Eggs

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Red Skin Potato Salad With Eggs is a classic, creamy side dish made with tender red potatoes, hard-boiled eggs, and a flavorful dressing. Perfect for picnics, barbecues, potlucks, and family gatherings.

Ingredients

  • 2 pounds red potatoes, washed and cut into bite-sized pieces
  • 6 large eggs
  • ¾ cup mayonnaise
  • 2 tablespoons yellow mustard
  • ½ cup celery, finely chopped
  • ¼ cup red onion, finely diced
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika, plus extra for garnish
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Place the potatoes in a large pot and cover with cold water.
  2. Bring to a boil and cook for 10 to 15 minutes, or until fork-tender.
  3. Drain the potatoes and allow them to cool slightly.
  4. Place the eggs in a saucepan and cover with water.
  5. Bring to a boil, remove from the heat, cover, and let stand for 10 to 12 minutes.
  6. Transfer the eggs to an ice bath and cool completely before peeling.
  7. Chop the hard-boiled eggs into bite-sized pieces.
  8. In a large bowl, whisk together the mayonnaise, mustard, relish, salt, pepper, and paprika.
  9. Add the cooked potatoes, chopped eggs, celery, and red onion.
  10. Gently stir until evenly coated with the dressing.
  11. Cover and refrigerate for at least 1 hour.
  12. Garnish with additional paprika and parsley before serving if desired.

Notes

  • Add fresh dill for a bright herbal variation.
  • Stir in cooked, crumbled bacon for extra flavor.
  • Replace part of the mayonnaise with plain Greek yogurt for a lighter option.
  • Add diced jalapeños or hot sauce for a spicy version.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Serve chilled and avoid freezing for best texture.

Nutrition

Find it online: https://thefamilycooking.com/red-skin-potato-salad-with-eggs/