The Best Red Potato Salad

5 from 9 votes

This red potato salad recipe is creamy and delicious and so big on flavor. It is the perfect side to BBQ or any meal.

Prep Time5

Cook Time15

Chilling1

Total Time1 20

Servings: servings

2 lbs Medium red potatoes cut in quarters making sure they are all about the same size.
3 large eggs
1 celery rib finely diced
½ white onion grated over the fine shred side of grater until it becomes pulp.
1 cup Mayonnaise
1 teaspoon Yellow mustard
1 tablespoon Apple cider vinegar
1 teaspoon Kosher salt plus more for cooking potatoes
½ teaspoon Fresh cracked pepper
¼ teaspoon Adobo seasoning optional

Place potatoes in a large pot then cover with water and add a good pinch of salt.
2 lbs Medium red potatoes
Place eggs on top of potatoes.
Bring water to a boil.
Once the water has come to a boil, reduce heat to medium high.
Set a timer for 5 minutes for the eggs.
After 5 minutes, remove the eggs from the pot and continue cooking the potatoes for another 10 minutes or until they can easily be pierced with a fork.
Run the eggs under cold water, peel them and dice them then set aside.
Once the potatoes are fully cooked, drain them.
Place potatoes back into the pot and add vinegar to the hot potatoes.
Gently toss potatoes and vinegar together and place potatoes into a large bowl to cool.
1 tablespoon Apple cider vinegar
Once cool, add all the other ingredients and gently toss until the potatoes are evenly coated.
3 large eggs, 1 celery rib, ½ white onion, 1 cup Mayonnaise, 1 teaspoon Yellow mustard, 1 teaspoon Kosher salt, ½ teaspoon Fresh cracked pepper, ¼ teaspoon Adobo seasoning
Let chill in the refrigerator for 1 hour but preferably 4 hours then serve.

Nutrition Values are estimates only.

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Course :entertaining, holidays, Side Dish