Redskin Potato Salad Recipes

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RED POTATO AND EGG SALAD



Red Potato and Egg Salad image

This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. -Margaret Blomquist, Newfield, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 17 servings (3/4 cup each).

Number Of Ingredients 12

5 pounds medium red potatoes, halved
5 hard-boiled large eggs, chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
1-1/2 cups mayonnaise
1/4 cup sweet pickle relish
3 tablespoons sugar
2 tablespoons dried parsley flakes
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 276 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

RED SKIN POTATO SALAD



Red Skin Potato Salad image

This is from "Donna" at the All Recipes web site. This is my FAVORITE potato salad. If you do not care for the tangy mustard flavor of regular potato salad, give this one a try. It is creamy, with the taste of bacon, celery, and some onion. It does have eggs, so it's not a "leave it out all day at a picnic" salad.

Provided by French Lavender

Categories     < 15 Mins

Time 2m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs red potatoes, scrubbed
6 eggs, boiled & chopped
1 lb bacon, fried & crumbled
1 onion, chopped (or use green onions)
1 stalk celery, chopped
1 1/2 cups mayonnaise (not miracle whip)
1/2 cup sour cream
salt & pepper

Steps:

  • Bring a large pot of water to a boil, add potatoes & cook about 15 minutes until tender, but firm.
  • Drain & set in fridge to cool.
  • Once cool, chop with the skin on.
  • Combine potatoes, eggs, bacon, onion & celery.
  • Mix together mayo, sour cream and salt & pepper.
  • Add to other combined ingredients.
  • Chill 1 hour before serving.

Nutrition Facts : Calories 399.1, Fat 31.2, SaturatedFat 9, Cholesterol 131.3, Sodium 583.5, Carbohydrate 20.7, Fiber 1.5, Sugar 3.7, Protein 9.5

CREAMY RED POTATO SALAD



Creamy Red Potato Salad image

We love red potatoes for color and shape in a perfect combo with radishes, green onions and a touch of vinegar. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 16

2-1/2 pounds small red potatoes, cut into 1/4-in. slices
VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/4 teaspoon pepper
SALAD:
2/3 cup mayonnaise
2/3 cup sour cream
2 cups sliced radishes
2/3 cup thinly sliced green onions
1/2 cup minced fresh parsley
4 hard-boiled large eggs, chopped

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook potatoes for 15-18 minutes or until tender. Drain. , Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over warm potatoes; gently toss to coat. Cool slightly. Cover and refrigerate until chilled., In a small bowl, combine mayonnaise and sour cream; stir in the radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until serving.

Nutrition Facts : Calories 330 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 353mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

RED SKINNED POTATO SALAD



Red Skinned Potato Salad image

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.

Provided by Donna

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h

Yield 12

Number Of Ingredients 7

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 16.2 g, Cholesterol 120.6 mg, Fat 36.9 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 6.9 g, Sodium 535.8 mg, Sugar 1.7 g

RED POTATO SALAD



Red Potato Salad image

Small red potatoes are perfect for this comforting, make-ahead red potato salad. They're easy to cook and add a vibrant color to the classic summer side dish.

Categories     comfort food     side dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3 lb. small red potatoes
2/3 c. mayonnaise
1/2 c. sour cream
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. kosher salt
1 tsp. ground black pepper
2 stalks celery, chopped
1/4 c. chopped dill
6 slices cooked bacon, chopped

Steps:

  • Place the potatoes in a large pot and cover with water. Season with salt. Bring the water to a boil over high heat, then reduce to a simmer over medium heat. Cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, then let cool slightly and cut in half or quarters (depending on the size of the potatoes). Let cool completely, about 1 hour.
  • Meanwhile, in a large bowl, whisk to combine the mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
  • Add the celery, dill, and cooled potatoes to the bowl with the dressing. Stir gently to combine. Top with crispy bacon right before serving.

RANCH RED SKIN POTATO SALAD



Ranch Red Skin Potato Salad image

Great for the potluck picnics. Also it so easy and you make it the night before so you can just grab it and go.

Provided by Angelofraa

Categories     Potato

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 5

11 medium red potatoes
1 (15 1/2 ounce) container t marzettis ranch dip
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
3 stalks green onions, sliced,using all white and most of the green (scallions)

Steps:

  • Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big.
  • Then add cooled potatoes and the rest of the ingredients in a large bowl and mix.
  • Let sit overnight in the fridge to soak up the flavor.
  • Serve cool.

THE BEST CREAMY DILL POTATO SALAD



The Best Creamy Dill Potato Salad image

The Best Creamy Dill Potato Salad using steamed potatoes to get a creamy potato consistency. This red skin potato salad is full of dill flavor and perfect for summer BBQs. Bring it to a potluck!

Provided by Joanne Schweitzer

Categories     Side Dish

Time 1h

Number Of Ingredients 13

5 lb. red potatoes (washed with skin on)
3 cups mayonnaise
1 cup of chopped celery
6 boiled eggs (chopped)
2 scallions (chopped)
1 1/2 tbsp of dill pickle or Spanish olive brine
1 1/2 tbsp ground mustard
1 tbsp apple cider vinegar
1 tbsp sugar
1 tsp dried dill
1 tsp salt or more to taste
1/2 tsp freshly cracked black pepper
1/2 tsp garlic powder

Steps:

  • In a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min- remove smaller potatoes as they will cook faster. Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
  • In a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
  • In a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best.) Garnish with celery leaves.

ROASTED GARLIC & RED SKIN POTATO SALAD



Roasted Garlic & Red Skin Potato Salad image

Roasted Garlic & Red Skin Potato Salad is a delicious twist on creamy potato salad recipe with roasted garlic and bacon. This hearty salad is sure to be a hit at your next picnic or potluck!

Provided by Danielle Green

Time 1h

Number Of Ingredients 13

2 lb red potatoes
1/2 lb. bacon
1 large sweet yellow onion diced
1/4 c. red bell pepper diced
2 stalks celery finely diced
1 bunch green onions chopped
6 hard boiled eggs chopped
1 c. mayonnaise
1/3 c. Dijon
2 Tbsp. champagne vinegar, can substitute red wine vinegar
2 tsp salt
1/2 tsp pepper
4 heads roasted garlic, mashed

Steps:

  • Clean the potatoes and chop them into 3/4" size pieces. In a large pot of salted boiling water, add the chopped potatoes and boil for about 8-10 minutes until they are fork tender.
  • Remove the pot from the heat and drain the potatoes. Promptly return them to the pot they were cooking in (NOT over heat) to let them steam for a bit.
  • Chop the bacon into 1/4" pieces and add it to a frying pan over medium high heat. Cook for 3-4 minutes until bacon starts to brown and add the diced onions. Cook for an additional 8-10 minutes until the bacon is crispy and the onions are browned.
  • Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper and hard boiled eggs.
  • In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
  • Chill in the refrigerator for 2 hours before serving.

Nutrition Facts : Calories 416 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 1258 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

RED SKIN POTATO SALAD WITH CAPERS



Red Skin Potato Salad with Capers image

This Red Skin Potato Salad with Capers is a great way to mix things up. With capers, parsley, and a tangy yogurt-mayo dressing, this Red Skin Potato Salad is anything but traditional.

Provided by Wendy Polisi

Categories     Side Dish

Time 27m

Number Of Ingredients 12

1/4 cup plain yogurt
1/4 cup mayonnaise
1/2 red onion (finely chopped)
1 lemon (juice and zest)
1 tablespoon apple cider vinegar
1 tablespoon grainy mustard
1/4 teaspoon red pepper flakes
Salt and Pepper (to taste)
20 ounces baby red potatoes (scrubbed and halved)
4 scallions (chopped)
1/4 cup capers
1/4 cup parsley (chopped (or marjoram))

Steps:

  • In a small bowl, whisk together yogurt, mayonnaise, onion, lemon juice, lemon zest, apple cider vinegar, mustard and red pepper flakes. Salt and pepper to taste.
  • Bring a large pot of salted water to a boil. Add potatoes and cook for 12 to 15 minutes, until tender. Drain.
  • Transfer potatoes to a large bowl. Add scallions, capers, and parsley.
  • Toss with yogurt mixture. Serve chilled or at room temperature.

Nutrition Facts : Calories 152 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 316 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

LOADED RED POTATO SALAD



Loaded Red Potato Salad image

This summer side delivers all the flavors of a loaded baked potato--without the baking (or hot kitchen). Creamy red potatoes are tossed with a tangy sour cream dressing, chunks of sharp Cheddar and salty, crispy bacon bits.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds red potatoes, cut into 3/4-inch cubes
1 pound bacon, chopped
1 cup sour cream
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes
3 scallions, thinly sliced, white and green parts separated
Kosher salt and freshly ground black pepper

Steps:

  • Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook until easily pierced with a fork, 6 to 7 minutes. Drain and cool completely, about 30 minutes.
  • Meanwhile, cook the bacon in a medium skillet over medium-high heat until golden brown and crispy, about 7 minutes. Transfer to a paper towel-lined plate to drain. Transfer 2 tablespoons bacon to a small bowl and reserve for topping.
  • Whisk together the sour cream, mayonnaise and vinegar in a large bowl until smooth. Fold in the cooled potatoes, Cheddar, scallion whites, remaining bacon, 1 1/2 teaspoons salt and a few grinds of black pepper. Transfer to a serving dish and sprinkle with the scallion greens and reserved 2 tablespoons bacon. Chill for about 30 minutes before serving.

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