Awesome Red Potato Salad
Awesome Red Potato Salad is a gluten free and lacto ovo vegetarian recipe with 4 servings. For 81 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 14g of fat, and a total of 326 calories. If you have celery, white wine vinegar, olive oil, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. 62 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 45 minutes. It works well as a salad. It is brought to you by Fifteen Spatulas. Overall, this recipe earns a solid spoonacular score of 63%. Awesome Marinated Sweet Potato Salad, Red Potato Salad, and Red Potato Salad are very similar to this recipe.
Servings: 4
Ingredients:
1/2 cup finely chopped celery (1 rib)
1 tbsp Dijon mustard (I used a grainy one)
2 tbsp mayonnaise
2 tbsp olive oil
1/8 tsp pepper
2.5 lbs red potatoes, sliced or chunked
1/4 tsp salt
1/4 cup sliced scallions (2 scallions)
2 tbsp sour cream
1 tbsp white wine vinegar (could also do apple cider vinegar).jpg)
Equipment:
whisk
bowl
colander
pot
Cooking instruction summary:
In a large bowl, whisk to combine the olive oil, vinegar, mustard, mayonnaise, sour cream, salt, and pepper. Add in the chopped celery and scallions, and set aside.Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch. Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling.Once the potatoes are fork tender, drain them in a colander, then dump the potatoes straight into the dressing (the warm potatoes will absorb the dressing nicely). Toss to coat, then either serve the potato salad warm, or chill for several hours and serve. Enjoy!
Step by step:
1. In a large bowl, whisk to combine the olive oil, vinegar, mustard, mayonnaise, sour cream, salt, and pepper.
2. Add in the chopped celery and scallions, and set aside.
3. Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch. Bring the pot to a boil over high heat, and cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling.Once the potatoes are fork tender, drain them in a colander, then dump the potatoes straight into the dressing (the warm potatoes will absorb the dressing nicely). Toss to coat, then either serve the potato salad warm, or chill for several hours and serve. Enjoy!
Nutrition Information:
covered percent of daily need
