Red Potato Salad Recipe
This red potato salad recipe was one I whipped up this summer when I had company show up for a backyard barbeque.
It was unplanned, just a spur of the moment salad for which I used whatever I happened to have in the refrigerator.
There was nothing too fancy, just basic vegetables, eggs, and mayonnaise with some mustard and steak sauce added.
This is a recipe you can throw together quickly and get on with the rest of your day as it cools in the refrigerator.
6-8 red potatoes
6 hard boiled eggs
1 bell pepper-any colour-chopped
1/3 long english cucumber-sliced
1 cup broccoli flowerettes
4-6 green onions-chopped
salt & pepper to taste
3/4 cup mayonnaise
1/4 cup mustard
2 tbsp. steak sauce(optional)
Boil eggs in salted water 8-10 minutes, cool and set aside.
Wash potatoes and peel if desired. I usually leave the skins on.
Cut potatoes into 1 inch slices and boil until cooked. Pour into colander and rinse with cold water. Set aside to let cool.
Add bell pepper, carrots, cucumber, broccoli and green onion to a large bowl or pot.
Peel 4 cooled hard boiled eggs, rinse with cold water and slice into 1/4" slices. Add to bowl. Save the other 2 eggs for garnishing finished salad.
Chop cooled potatoes into bite-sized pieces and add to bowl.
Add dressing and mix. You may have to add more mayonnaise to get the right consistency. You can also add more mustard or steak sauce if you would like the flavor to have a little more zip.
Add salt & pepper to taste.
When you have the desired flavor and consistency, transfer salad to an appropriate sized bowl. Peel and slice the remaining 2 eggs and place on top of the salad as a garnish.
Sprinkle a little paprika over top of the salad if desired.
Cover salad with plastic wrap and refrigerate for at least 2 hours.
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