Creamy Red Skin Potato Salad
The ingredients in this dish blend to give the potato salad a creamy, delicious taste and texture; it is simply the best potato salad I have ever eaten.
"I left out the green bell pepper and added some ranch dressing. Also some white pepper and John Henry's Mohave gold garlic pepper. I will make this again,it was really good. "- Danagee
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|1 1/2 poundsRed Skin Potatoes|
|1 tablespoonDijon mustard|
|1 1/2 cupsMiracle Whip Light|
|1 teaspoonCider Vinegar|
|1 tablespoonVirgin Olive Oil|
|1 teaspoonGarlic; finely diced|
|1/2 teaspoonSea Salt|
|1/3 teaspoonBlack Pepper; coarse ground|
|1 teaspoonGranulated Sugar|
|2 largeHard-Boiled Eggs; chopped|
|1 stalkCelery; diced|
|2 tablespoonsPurple Onion; finely chopped|
|1 tablespoonParsley; chopped|
|1 tablespoonChives; chopped|
|1 tablespoonGreen Pickle Relish|
|1/2 mediumGreen Bell Pepper; cut into small chunks|
|1/2 teaspoonHungarian Paprika; optional|
Creamy Red Skin Potato Salad Preparation
Bake the Potatoes: Do not remove the red skin from the potatoes. Wrap each potato with aluminum foil or just place the potatoes in a shallow baking dish, add a small amount of water to cover bottom of dish, cover and bake potatoes for 1 hour at 350 in an oven.
After baking, let the potatoes cool and then cut potatoes into ½ inch cubes.
In a large glass bowl blend miracle whip, olive oil, vinegar, Dijon mustard, pepper, relish, garlic, celery, green bell pepper, sugar and salt.
Fold in the chopped onions, chives, chopped eggs and parsley.
Add the potatoes and fold gently to coat the potatoes.
Cover and refrigerate at least 1 hour before serving.
You can sprinkle a small amount of Hungarian paprika across the top of the potato salad before serving to add a touch of zip and color.
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Creamy Red Skin Potato Salad Reviews
I left out the green bell pepper and added some ranch dressing. Also some white pepper and John Henry's Mohave gold garlic pepper. I will make this again,it was really good.
4 weeks, 15 minutes ago
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