Description
This is not your average Red Potato Salad recipe… it’s so much better! Tender redskin potatoes, crunchy red bell pepper and celery folded into a tangy, but light vinegar dressing, tossed with fresh cilantro and red onion.
Ingredients
- 2 ½ pounds baby redskin potato, boiled then halved
- ⅓ cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ red onion, sliced thin
- 1 red bell pepper, diced
- 3 celery stalks, diced
- ½ cup cilantro, roughly chopped
Instructions
- In a large pot, add the potatoes, 1 tablespoon salt and enough water to cover the potatoes. Cover and bring to a boil. Once boiling, remove the lid and cook for 10-12 minutes or until fork tender. Drain and place on a lightly greased sheet pan to dry and cool.
- To make the sauce combine mayonnaise, garlic, vinegar, salt and pepper in a small bowl, set aside.
- Soak the sliced red onion in ice water for at least 5 minutes then drain.
- Toss the salad together in a large bowl. Combine the potatoes, dressing, red onion, bell pepper, celery and cilantro, toss lightly and chill for at least 2 hours or overnight. Add additional salt and pepper to taste and a splash of white vinegar to add some tanginess if desired.
Nutrition Information:
1 Serving
175
3.2 g
247.4 mg
7.1 g
25.3 g
4.4 g
3 g
3.8 mg
- Category: Side Dish
- Method: Stovetop
- Cuisine: American