No backyard barbeque is complete without potato salad, and this Easy Red Potato Salad recipe is a snap to make. My hubby has tried dozens of different potato salad recipes and this is the one he makes, 9 times out of 10. It’s a mayonnaise-based salad and has just 6 ingredients. Definitely give this one a try!
Creamy Red Potato Salad
12
servings15
minutes12
minutesIngredients
4 lbs red potatoes
4 large eggs
1⁄2 cup finely chopped green onion (green parts only)
1 1⁄4 cups mayonnaise
2 tsp celery seeds
2 tsp salt
Directions
- Wash the potatoes and cut into large, bite-sized chunks – do not peel.
- Bring a medium pot of water just to a simmer over medium-high heat. Add the potatoes and 1 teaspoon kosher salt. Reduce heat and simmer until the potatoes are just tender when pierced with a fork, about 8 to 12 minutes. Drain and set aside to cool.
- While cooking the potatoes, set the eggs in a small pot of cold water. Bring them to a boil, then remove from the heat and let sit for 10 minutes. When time is up, remove the eggs and set them in a bowl of ice water to chill. When cool enough to handle, peel and set aside.
- In a large bowl, mix together the green onions, mayonnaise, celery seeds and salt.
- Chop the eggs into bite-size pieces and add them and the cooled potatoes to the onion/mayo mixture. GENTLY mix everything together until blended.
- Refrigerate until ready to serve. Potato salad can stay out at room temperature for about 2 hours – refrigerate after that.