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A bowl of creamy potato salad with chopped herbs and diced eggs, garnished with slices of hard-boiled egg and fresh dill. Black salad servers rest in the bowl, and a blue checkered cloth is nearby.
Penny Kovacs

Red Skinned Potato Salad

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This creamy, herby Red Skinned Potato Salad with eggs is the ultimate summer side dish! Boiled red skinned potatoes are tossed in a creamy dressing and combined with crunchy celery, red onion and fresh herbs.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 people
Course: BBQ sides, Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lb Red Skin Potatoes I like to use baby whole potatoes, boiled and quartered
  • 4 Eggs Hard boiled and sliced
  • 2 ribs Celery Diced
  • 1/4 cup Red Onion Diced
  • 1/2 cup Avocado Oil Mayonnaise I like Chosen Foods
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 Tbsp Dill Fresh, chopped
  • 2 Tbsp Parsley Flat leaf, chopped

Method
 

  1. In a small bowl, combine mayonnaise, vinegar, dill, parsley, salt and pepper, whisking well.
  2. In a large bowl, combine potatoes, eggs, celery and onion, using a rubber spatula to toss.
  3. Stir in mayonnaise mixture, again stirring gently with rubber spatula.
  4. Enjoy!

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