Red Potato Salad

a white bowl of potato salad with a fork holding up a potato

Red potato salad is a great option that's different than your traditional yellow mustard and boiled egg version. Spice up your next pot luck with this version.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 346kcal

Author Rachel Ballard

Ingredients

2 pounds red potatoes washed and cut in to 1-inch cubes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
2 green onions sliced thinly
3 slices bacon cooked and crumbled
2 hard boiled eggs peeled and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped parsley

Instructions

Boil potatoes in salted water until just fork tender but not falling apart, about 18 minutes or so. Drain and allow to cool for 10-15 minutes before adding to the sauce.
In a large bowl mix the mayo, sour cream, salt, pepper, green onions, parsley and horseradish. Add potatoes when they are cool enough and stir well.
Add bacon and eggs and combine.
Cover and refrigerate overnight or a couple of days for the best flavor. Garnish with bacon and green onions before serving if desired.

Nutrition