Creamy, Crunchy and Delicious Red Skin Potato Salad!

This has to be one of my all time favorites when it comes to potato salad. It's a staple summer side dish in my family with a creamy dressing and perfectly added crunch. This recipe will not disappoint!

Red Skin Potato Salad

Red Skin Potato Salad

Serving Size: 1cup

Servings:12

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour (plus 1-2 hours in fridge)

INGREDIENTS

4 LBS (about 10 potatoes) red skin potatoes, cubed

1 TBSP white vinegar

6 large eggs, room temp, small diced

½ C celery, small diced

½ C sweet onion, small diced

1 medium cucumber, seeded and small diced

1C mayonnaise

1 ½ TBSP spicy brown mustard

Salt and pepper to taste

• Fill a large pot with cold water and salt the water. Scrub and cube your potatoes. Place cubed potatoes in the cold water and bring to a boil. Cook until tender but not mushy. Drain and set aside to cool.

• In a separate pot, add water and 1 TBSP of white vinegar. Place your 6 room temperature eggs in water and bring to a boil. Cook for 10-12 mins. Drain and place eggs in an ice bath to stop them from cooking. Once peeled, dice (or use an egg slicer cutting one way then turning the egg to cut the opposite way.)

• In a large bowl add your diced celery, cumbers and onions. Add your mayonnaise and mustard. Mix to combine.

• Fold in you potatoes and diced eggs to your mustard dressing

• Refrigerate for 1-2 hours before serving. Serve cold. If stored in an airtight container, will store for 3-4days.

#bbq #cookout #sides #summer #food #foodislife #potatoes #salad #redskinpotato #potatosalad #creamy #LVBBQ