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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Red Potato Salad

Makes: 10 servings
Prep 30 mins Chill 2 hrs Cook 8 mins
Red Potato Salad
  • 1 1/2  pounds  new round red potatoes
  • 1  cup  light mayonnaise or salad dressing or regular mayonnaise or salad dressing
  • 1  tablespoon  yellow mustard
  • 1  tablespoon  white wine vinegar
  • 2  teaspoons  sugar
  • 1/2  teaspoon  ground black pepper
  • 1/4  teaspoon  salt
  • 1/3  cup  sweet or dill pickle relish
  • 1/3  cup  sliced green onion
  • 3  hard-cooked eggs, coarsely chopped

1. Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.

2. In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.

From the Test KitchenBacon-Avocado Potato Salad:
  • Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.
Nutrition Facts (Red Potato Salad)
  • Servings Per Recipe 10,
  • cal. (kcal) 162,
  • Fat, total (g) 8,
  • chol. (mg) 72,
  • sat. fat (g) 1,
  • carb. (g) 19,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 307,
  • Potassium (mg) 363,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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