Red Hot and Blue Redskin Potato Salad Recipe
If you are looking for a delicious potato salad recipe that will always be the hit of your summer BBQs, look no further than Red Hot and Blue Redskin Potato Salad! This easy-to-make salad has all the classic ingredients you would expect in a potato salad such as mayonnaise, celery seed, and green onions.
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Servings: 5 people
Calories: 176kcal
Equipment
- 2 pots
- 1 Large Bowl
Ingredients
- 7/8 teaspoon of salt enhancing the overall taste and bringing out the natural flavors of the ingredients.
- 1/2 cup of smooth and creamy mayonnaise creating a luscious and indulgent dressing that coats the potatoes.
- 3/4 teaspoon of aromatic celery seed infusing the salad with a subtle hint of celery flavor and a delightful crunch.
- 2 stalks of finely chopped green onion adding a fresh and mild onion flavor that complements the potatoes.
- 1.5 pounds of tender and creamy red potatoes perfect for creating a hearty and satisfying potato salad.
- 2 large eggs boiled to perfection and providing a rich and velvety texture to the salad.
Instructions
- Boil three pounds of red potatoes in salted water for about 10 minutes or until just tender when pierced with a fork. Drain the potatoes, let them cool to room temperature, and then cut them into cubes.
- Meanwhile, hard-boil four eggs and set aside to cool. Peel the cooled eggs and chop coarsely. In a large bowl, combine the potatoes, celery seed, and chopped eggs.
- In another small bowl, mix together mayonnaise, green onions, and salt until combined. Then add to the potato mixture and toss all ingredients with a spoon or spatula until evenly distributed throughout. Refrigerate for at least an hour before serving and enjoy!
Notes
- If you prefer a creamier potato salad, add more mayonnaise or substitute the regular mayo with a light version.
- For a spicy variation, try adding some diced jalapeno to the mix.
- If you’re in a rush, you can boil the potatoes for about 5 minutes and finish cooking them in the microwave.
