Red Potato Salad Recipe

Name: Red Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs red potatoes, unpeeled and diced; 6 hard-cooked eggs, peeled and chopped; 1 cup bread and butter pickles, diced; 2 cups diced red onions; ⅓ cup corn oil; 2 cups mayonnaise; 1 tablespoon cider vinegar; ½ teaspoon celery salt; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper

Servings: persons

2 12 lbs red potatoes, unpeeled and diced
6 hard-cooked eggs, peeled and chopped
1 cup bread and butter pickles, diced
2 cups diced red onions
⅓ cup corn oil
2 cups mayonnaise
1 tablespoon cider vinegar
½ teaspoon celery salt
½ teaspoon salt
¼ teaspoon fresh ground black pepper

1
Place the diced potatoes in a stockpot and cover with water.
2
Bring to a boil over med-high heat; reduce the heat and simmer, cooking for about 15 minutes.
3
Drain and let cool.
4
Place in a large bowl; add the hard-cooked eggs, the diced pickles, and red onions, stirring to combine.
5
In a separate bowl, whisk together the oil, mayonnaise, vinegar, celery salt, salt, and pepper.
6
Add to the potato mixture, mixing to combine.
7
Refrigerate for several hours or overnight, until well chilled.

1542

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 12 lbs red potatoes, unpeeled and diced, 6 hard-cooked eggs, peeled and chopped, 1 cup bread and butter pickles, diced, 2 cups diced red onions, and more.

Yes, Red Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Potato Salad

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