30 mins
Warm Red Potato Salad
Recipe by GrahamÂ
Warm Red Potato Salad is one of my favourites. The herbs, peppers and egg blend together well and the red skins of the potatoes add a splash of colour to the dish.
There are several breeds of red-skinned potatoes and any of them will work just fine. Some of the well-know ones are Red La Soda, Red Norland, Red Pontiac (also known as Dakota Chief). In fact, if you want, there's a whole list on the Washington State University website
Warm Potato Salad 
Wendy's Lentil Soup Ingredients for Warm Red Potato Salad
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Currently displaying quantities in US Imperial Measurements
How to Cook Warm Red Potato Salad
- Hard boil the eggs, allow to cool a little then remove the shells and roughly chop the eggs. Meanwhile, boil the potatoes (don't peel them) for about 15 minutes, until tender. Drain and allow to cool to the touch and cut into cubes.
- While the potatoes are cooking, finely chop the parsley, spring onion tops, celery, green bell pepper and pimento (cherry pepper). Combine all of these, along with the chopped eggs, lemon-pepper seasoning, salt, Dijon mustard, mayonnaise and sour cream in a large bowl. Add the cubed potatoes, mix gently, garnish with a sprig of flat-leaf parsley and serve at room temperature.
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GRAHAM'S HOT TIP:
This warm potato salad goes exceptionally well with chicken or ham. It's light and fresh and full of flavour.
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Reviews of Warm Red Potato Salad
 September 16 2014What a great find this recipe is! I'm not sure how or why, but it does not taste at all like a the potato salads I'm used to; the dressing is creamy and delicious. I used a few more green onions because I love the onion flavor in potato salad, and liberally salt and peppered. Fabulous recipe, What A Dish, thanks! SandraH (2 reviews) |
 |  January 28 2014This was awesome! I made a whole big bowl full and had a load of compliments at a recent party. This is a nice tangy potato salad. Most red potatoes are rather small but this recipe gets it about right. I found that about 25 med.potatoes made about 15 servings. Great recipe. I'll be using it again soon. Marcia (1 review) |
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