Sometimes a simple twist can make the biggest difference in a classic dish! Just like with this New Red Potato Salad recipe. The slightly sweet, mild flavor of the new red potatoes makes them a perfect candidate to absorb the dressing. It’s an easy way to mix up a dish that your family already knows and loves.
New Red Potato Salad
- 3 pounds new red potatoes, unpeeled
- 4 eggs
- 1 1/2 cups mayonnaise
- 2 tablespoons Hiland Dairy Milk
- 2 tablespoons distilled white vinegar
- 1/2 cup green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup celery, sliced
Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1-inch cubes. Place in medium bowl. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
In a small bowl, whisk together mayonnaise, milk, vinegar, green onions, salt and pepper. Pour the mixture over the potatoes and mix together with the eggs and celery. Cover and chill in the refrigerator for approximately 2 hours before serving.