Red Potato Salad
Look no further for the best Red Potato Salad recipe. This easy, creamy classic features eggs, sweet relish, and a secret step to infuse flavor into every bite.
Servings: 8
Calories: 375kcal
Ingredients
- 8 medium red potatoes
- ½ cup onion diced
- 4 Tablespoons white vinegar
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspooon Cajun seasoning
- 2 Tablespoons sugar
- ¾ cup mayonnaise
- ⅓ cup sweet pickle relish
- ¼ teaspoon celery seed
- 4 large eggs hard boiled, peeled, and chopped
- ¼ teaspoon paprika garnish
Instructions
- Place the whole, unpeeled red potatoes in a large pot and cover them with water by 2 inches. Boil gently until the potatoes are fork tender.8 medium red potatoes
- Meanwhile, in a large bowl combine the onions, vinegar, olive oil, salt, pepper, and Cajun seasoning. Allow to sit while potatoes cook.½ cup onion, 4 Tablespoons white vinegar, 1 Tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspooon Cajun seasoning
- When potatoes are tender, drain off water and allow to cool slighty, just until cool enough to handle. Peel (if desired) and diced. Add them to the vinegar mixture and toss.2 Tablespoons sugar, ¾ cup mayonnaise, ⅓ cup sweet pickle relish, ¼ teaspoon celery seed
- Fold in sugar, mayonnaise, sweet pickle relish, and celery seed. Stir until combined being careful not to smash the potatoes.4 large eggs
- Fold in chopped boiled eggs. Then sprinkle with paprika for garnish. Serve warm or refrigerate and serve cold.¼ teaspoon paprika
Nutrition
Calories: 375kcal | Carbohydrates: 42g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 582mg | Potassium: 1034mg | Fiber: 4g | Sugar: 9g | Vitamin A: 382IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg
