Red Potato Salad
Great potato salad for those who love red potatoes like I do. A perfect, creamy, crunchy potato salad.
Yield
12 servingsPrep
20 minCook
15 minReady
2½ hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pound |
red skinned potatoes
unpeeled |
|
| 4 | large |
eggs
|
|
| 1 ½ | cup |
mayonnaise, light
or eggless, fat-free |
*
|
| 2 | tablespoons |
milk
low-fat or non-fat |
|
| 2 | tablespoons |
white vinegar
distilled |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 1 | cup |
celery
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
red skinned potatoes
unpeeled |
|
| 4 | large |
eggs
|
|
| 355 | ml |
mayonnaise, light
or eggless, fat-free |
*
|
| 3E+1 | ml |
milk
low-fat or non-fat |
|
| 3E+1 | ml |
white vinegar
distilled |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 237 | ml |
celery
sliced |
|
Directions
Bring a large pot of salted water to a boil.
Add red potatoes, and cook until tender but still firm, about 15 minutes.
Drain, cool and chop into 1 inch cubes.
Place in a medium bowl.
Place eggs in a medium 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 dice.
In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.
Pour the mixture over the potatoes, and mix together with the eggs and celery.
Cover, and chill in the refrigerator approximately 2 hours before serving.
