Red Skin Potato Salad

 

  • 5 lbs red potatoes, cooked and partially peeled
  • 3 stalks celery, finely chopped
  • 3 hard boiled eggs, finely chopped
  • 1/2 cup + 2 tbs green onion, chopped
  • 1 tbs onion powder
  • 2 1/2 cups mayonnaise
  • 1 cup sour cream
  • 2 tbs milk
  • 2 tbs vinegar, white or apple cider
  • Salt and pepper to taste

 

Rinse and partially peel your potatoes.

Give each potato a good chunky chop. I chopped them into about 6 chunks per potato. That sounds funny but that’s what I did! Haha!

Boil chopped potatoes until fork tender. Make sure they do not overcook so you don’t have a mushy potato salad!

While the potatoes are cooking, chop up the celery, egg and green onion.

Toss it all into a large bowl, reserving 2 tbs of green onion for garnishing.

Place in refrigerator for later.

Now back to the potatoes!

Rinse and drain them and pour into a bowl.

Place the bowl in the refrigerator until completely cooled.

Once the potatoes are cooled, dump them all into the large bowl of celery, egg and green onion.

To the potatoes, add onion powder, salt, pepper, vinegar, milk (I used almond milk, works great!) mayo (I used light!) and sour cream (I used fat free!).

Give it all a realllllllly good mix.

If you think it needs to be a little creamier, add a little more milk and so forth.

Give it a taste.

Too dry? Add a little more sour cream. Need more salt? Add it! Do what tastes good to you.

Before serving, I always transfer the salad into another large bowl so it doesn’t look sloppy.

Eh – it’s an extra dish but makes it look way more appetizing!

Top the salad with the reserved green onion and serve!

 

Mangia!

Red Skin Potato Salad
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Ingredients
  1. 5 lbs red potatoes, cooked and partially peeled
  2. 3 stalks celery, finely chopped
  3. 3 hard boiled eggs, finely chopped
  4. 1/2 cup + 2 tbs green onion, chopped
  5. 1 tbs onion powder
  6. 2 1/2 cups mayonnaise
  7. 1 cup sour cream
  8. 2 tbs milk
  9. 2 tbs vinegar, white or apple cider
  10. Salt and pepper to taste
Instructions
  1. Partially peel potatoes and rinse. Cut each potato into large chunks.
  2. Boil until fork tender.
  3. When they are finished cooking, rinse, drain and place in refrigerator until completely cooled.
  4. While potatoes are cooling chop celery, eggs and green onion and place in a large bowl.
  5. Once potatoes are cooled, add them to the bowl of chopped ingredients.
  6. Season potatoes with salt, pepper and onion powder.
  7. Add mayonnaise, sour cream, milk and vinegar and stir until everything is completely combined and potatoes are fully coated.
  8. Pour potato salad into another large bowl.
  9. Top salad with reserved green onion before serving.
  10. Mangia!
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