Red Potato Salad With Mayonnaise Dressing

Red potato salad
Brian Hagiwara/Photolibrary/Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
342 Calories
22g Fat
32g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 342
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 799mg 35%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 13%
Protein 5g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic red potato salad is tossed with a flavorful seasoned mayonnaise dressing. A small amount of vinegar and sugar flavor the dressing. 

Feel free to add diced cucumbers or garnish with sliced cucumbers, bell pepper rings, and sliced tomatoes.

Make this potato salad for a cookout or summer gathering.

Ingredients

  • 3 pounds potatoes (small, red-skinned)
  • 2 large ribs celery (thinly sliced)
  • 1 cup mayonnaise (or to taste)
  • 1/2 cup milk
  • 2 tablespoons white vinegar
  • 2 tablespoons minced onion (red or yellow)
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon black pepper (coarsely ground)

Steps to Make It

  1. Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with salted water. Cover the pan and bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.

  2. Cut the cooled unpeeled potatoes into halves or quarters, depending on​ the size of potatoes. Chunks should be no larger than 1 inch.

  3. In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.

Picnic and Cookout Safety

  • Foodborne bacteria can contaminate food between the temperatures of 40 F and 140 F. Keep salads refrigerated or in a cooler at or below 40 F until serving time, and return leftovers to the refrigerator within 2 hours — 1 hour if the serving temperature is 90 F or above.

  • Place the serving bowl with the salad on a bed of ice for serving if at all possible.​

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