Red Skin Potato and Egg Salad
Our Red Skin Potato and Egg Salad is the perfect blend of creamy, tangy, and crunchy, making it ideal for picnics, potlucks, or any family gathering! This easy-to-make recipe is a side dish everyone will love and we have all the tips to make preparation a breeze.
Servings 16 servings
Ingredients
- 5 lbs red potatoes diced
- 1 cup sweet onions diced
- 1 cup celery diced
- 12 hard-boiled eggs chopped
- 2 ½ teaspoon salt plus extra for salting the potatoes when boiling
- 3 cups miracle whip or mayonnaise
- 3 tablespoon mustard
Instructions
- Timing note: Unless you buy pre-hard-boiled eggs, cook your eggs and potatoes at the same time. See above for our favorite way to hardboil eggs in the Instant Pot.
- Place diced potatoes in a large pot and fill the pot with water about an inch above the potatoes. Salt the water very well (at least 1 tablespoon). Bring to a boil at medium-high heat and allow to boil for 8 minutes. Drain potatoes and add to a large bowl to cool.
- Once potatoes are cool to the touch, add all ingredients to the bowl and gently stir until completely combined. Chill immediately until serving.
Notes
- This is a very large side dish. For smaller servings, see the scaling section above.