Baby Red Potato Salad
A creamy, delicious Potato Salad.
I have a few Potato Salad Recipes, but this one is my favorite. The Baby Red Potatoes are the star of this show. They have a slightly sweet taste which makes them perfect for Potato Salad.
For this recipe I also like to leave the skin on for color and texture. Make this Potato Salad in the morning then let it sit in the refrigerator until dinner time. That way the flavors marry and all the ingredients come together for a nice chilled Salad.
BABY RED POTATO SALAD
- 3 Pounds Baby Red Potatoes
- 3/4 Cup Red Onion, diced
- 1 Cup Celery, diced
- 1 (4 oz.) Jar Diced Pimentos, drained
- 1/2 Cup Dill Relish
- 1 Cup Mayo
- 1/4 Cup Honey Mustard Salad Dressing
- 1/2 Tablespoon Mrs. Dash
- 1/2 Tablespoon black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/4 Cup Half & Half
- 2 Tablespoons Distilled White Vinegar
Directions:
1. Wash the Potatoes and remove any eyes. Quarter the Potatoes, try to keep them all close to the same size for even cooking. Place the Potatoes in a large pot and fill the pot with enough cold water to cover the Potatoes. Add a dash of Salt to the water. Cook the Potatoes over high heat until they are fork tender. Once the water comes to a boil, it should take about 10-15 minutes for the Potatoes to become al dente. Watch them closely. Nobody likes mushy Potatoes in their Potato Salad. When the Potatoes are done, or fork tender, drain them in a colander in your sink and rinse them under cold running water to stop the cooking process.
2. In a large bowl add the Celery, Onion, Dill Relish, Pimentos and cooled Potatoes. Set aside.
3. For the Dressing, whisk together the Mayo, Mustard Dressing, Mrs. Dash, Pepper, Garlic Powder, White Vinegar and the Half & Half in a small bowl. Pour the Dressing over the Potatoes in the bowl. Carefully fold all the ingredients together.
4. Cover the Potato Salad and chill for at least 4-5 hours prior to serving. This allows the flavors to marry and the Potato Salad to get nice and chilled.
Recipe by: Hot Dish Homemaker
