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Red Potato Salad

Red Potato Salad

Southern Living MAY 2003

  • Yield: Makes 8 to 10 servings

Ingredients

  • 4 pounds red potatoes (8 large)
  • 2 1/2 teaspoons salt, divided
  • 1 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 3/4 teaspoon pepper
  • 3 hard-cooked eggs, grated

Preparation

Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.

Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.

Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes and grated eggs to bowl, and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.

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