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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 pounds - red potatoes, unpeeled
  • 3/4 cups - onion, chopped
  • 3/4 cups - red pepper, chopped
  • 3/4 cups - celery, chopped
  • 1/2 cups - dill pickles, finely chopped
  • 3 - hard-boiled large eggs, chopped
  • 2 tablespoons - dill pickle juice
  • 1 tablespoons - cider vinegar
  • 3/4 cups - mayonnaise
  • - salt and pepper, to taste
  • Directions:

    In a large pot, cover red potatoes with salted cold water and bring to boil over high heat. Cook until they are tender, easy to pierce with a fork or skewer, about 40 minutes.
    Meanwhile, combine onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.
    Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar. Toss salad gently with mayonnaise. Season with salt and pepper.
    Chill before serving.

    Brief Description

    Red potatoes with a tangy coating of pickle juice, cider vinegar and mayonnaise.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 40 min


    Country Living

    Posted By:


    Posted On:

    July 3, 2012

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