Classic Red-Skinned Potato Salad

classic potato salad
Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 6 servings
Ratings (13)

The diced cucumbers make this nicely seasoned potato salad tasty and crunchy. This is a great potato salad to take along to a potluck, or use this recipe for your family cookout.

What You'll Need

  • 2 pounds red-skinned potatoes, scrubbed and cut in 1/2-inch cubes (peel if desired)
  • 3 hard-cooked eggs, peeled and chopped
  • 1/2 cup diced celery
  • 1 medium cucumber, seeds scooped out, diced
  • 1/4 cup finely chopped red onion
  • 3/4 to 1 cup mayonnaise
  • 2 to 3 tablespoons dill relish or sweet pickle relish
  • 1 tablespoon spicy brown mustard or your favorite gourmet mustard
  • Salt and pepper, to taste

How to Make It

  1. Put the potatoes in a large saucepan and cover with salted water. Cover the pan and bring the potatoes to a boil. Reduce the heat to medium-low, and cook for about 10 to 15 minutes, or until fork tender. Drain and let cool completely.
  2. Combine potatoes, eggs, celery, cucumber, and onion in a large bowl. Stir in 3/4 cup mayonnaise, the relish, and mustard. Add more mayonnaise, as needed, to taste.
  3. Add salt and freshly ground black pepper, to taste.

     

    Nutritional Guidelines (per serving)
    Calories 393
    Total Fat 27 g
    Saturated Fat 5 g
    Unsaturated Fat 7 g
    Cholesterol 118 mg
    Sodium 395 mg
    Carbohydrates 31 g
    Dietary Fiber 4 g
    Protein 7 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)