Recipes for "red potato salad"

Gather the ingredients.

Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.

Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.

Pour over potatoes; gently toss to coat.

Chill in the refrigerator for at least 3 hours before serving.

Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.

In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

Gather all ingredients.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.

Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.

Add potatoes, red onion, and green onions; gently toss to combine.

Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.

Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.

Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.

Cover and refrigerate the salad for at least 30 minutes. Serve cold.