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Baby Red Potato Salad
Course
Salad
Keyword
Salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
803
kcal
Ingredients
3
pounds
baby red potatoes
washed well and cut into quarters
1
tsp
salt
1
cup
sour cream
2
cups
mayonnaise
1
tsp
garlic salt
1/2
tsp
black pepper
2
cups
finely diced celery
4
hard boiled eggs
chopped
4
scallions
chopped
1/4
cup
fresh chopped dill
Half
pound
bacon, cooked and crumbled
optional
Instructions
Fill a large pan with water. Add potatoes and salt. Bring to a boil over medium high heat.
Cook 10 to 20 minutes or until potatoes start to get tender.
Don’t overcook them – we’re not mashing potatoes here!
In a large bowl, whisk together next 4 ingredients.
Add potatoes and remaining ingredients. Toss to coat.
If mixture looks dry, add more mayonnaise.
Cover and chill for a few hours or overnight until ready to serve.
Before serving, check to see if more mayonnaise is needed.
It should be nice and creamy!
Garnish with more fresh chopped dill and scallions if you want.
Nutrition
Calories:
803
kcal
|
Carbohydrates:
40
g
|
Protein:
11
g
|
Fat:
67
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
34
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
178
mg
|
Sodium:
1373
mg
|
Potassium:
1263
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
860
IU
|
Vitamin C:
24
mg
|
Calcium:
109
mg
|
Iron:
3
mg