RED POTATO SALAD – The Southern Lady Cooks


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Red Potato Salad - The Southern Lady Cooks

This Crimson Potato Salad is a recipe you’ll make time and again. My household love any form of potato salad and this one was an enormous hit. Utilizing purple potatoes made it simpler than our different potato salad recipes because you don’t need to peel the potatoes. We liked the addition of dill pickles which actually I wasn’t certain about after I was making it nevertheless it was a fantastic!

Crimson Potato Salad Easy Components:

Crimson potatoes, unpeeled

4 eggs

Dill pickles

Common onion or inexperienced onions

Celery seeds


Black pepper

Honey mustard


We at all times use Duke’s Mayonnaise however you should use no matter you want and it’s also possible to substitute miracle whip too. This purple potato salad can be an exquisite addition to any spring or summer season gathering. It retains properly too so you might positively make this the day earlier than. All of us agreed the addition of the honey mustard actually gave this salad a fantastic style. Just a few elements however actually loaded in taste.

In case you love potato salad like we do, it’s possible you’ll need to try this recipe too! After all generally you need to make one thing slightly completely different and this German Potato Salad is at all times successful! It’s an oil primarily based potato salad.

Red Potato Salad - The Southern Lady Cooks


Red Potato Salad - The Southern Lady Cooks

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Crimson Potato Salad

Simple potato salad made with purple potatoes.

Prep Time35 minutes

Prepare dinner Time15 minutes

2 hrs

Whole Time2 hrs 50 minutes

Course: Salad

Delicacies: American, southern

Key phrase: Crimson Potato Salad

Servings: 10 servings

Writer: The Southern Woman Cooks

  • 8 to 10 medium sized purple potatoes unpeeled
  • 4 eggs exhausting boiled, peeled and chopped
  • 2 dill pickles chopped
  • 1/2 cup chopped common onion or inexperienced onions
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey mustard
  • 1 cup mayonnaise
  • Cowl the potatoes with water and boil about 25 minutes or till gentle when caught with a fork. Take away from water and let cool.
  • In a big bowl lower potatoes in chunks, add chopped eggs, dill pickles, onion, celery seeds, salt and black pepper.
  • Whisk collectively the mayonnaise and honey mustard and add to the opposite elements.
  • Toss all elements collectively till properly combined.
  • Refrigerate till chilly earlier than serving.  Makes 10 to 12 servings.

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