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Red-Skinned Potato Salad
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Submitted By: Wendell Smith
Prep. Time: 4:30
Serves: 4-6

4-5 med. red-skinned potatoes - scrubbed, cut into 1" cubes
2 hard boiled eggs - peeled, chopped
1 cup mayonnaise - low-fat okay
3 Tbls. dried parsley flakes
2 Tbls. grated onion
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 tsp. granulated sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. black pepper
paprika - for garnish

Ingredients at Firehouse Pantry


-Boil potatoes in water until tender when tested with a fork.
-While potatoes cook, beat together all remaining ingredients; set aside.
-Drain boiled potatoes, place in a large bowl, and allow to cool slightly.
-Slowly pour prepared mixture over cooled potatoes and stir to coat.
-Sprinkle with a little paprika, cover, and refrigerate for at least 4 hours before serving.

Make It A Meal: Serve with BBQ Ribs and Zucchini Slaw.

Other Potato Salad recipes on this site:

(4) Visitor Comments:

  • what can I say? Another good recipe! Delish! Its a definite keeper!

  • I decided to learn how to make potato salad, and did a search on the net. I came to this recipe and it looked good. I made it and am now passing out the recipe to my co-workers. It was one of the best potato salads I have tasted. Definitely a keeper!

  • This potato salad had rave reviews at the 4th of July picnic.  Perfectly paired with BBQ!

  • Just wanted to let you know that this recipe is my new favorite potato salad recipe, and believe me I've tried lots...I made this for a BBQ and everyone absolutely loved it, thanks for a great one!!!

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