Redskin Potato Salad

Donna Holman

The red potato skins give the potato salad a pretty color.

Bake in foil 7 medium red potatoes for one hour at 350 degrees. Do not peel. Boil 3 eggs. When done, chop potatoes and eggs in a large bowl, along with:

  • 2/3 C. chopped onion
  • ½ C. chopped parsley
  • ¼ C. mayonnaise

Combine in a saucepan to make the dressing:

  • 1 T. cornstarch
  • 1 ½ t. ground mustard
  • 1 t. salt
  • ½ t. celery seed
  • ½ C. milk
  • 1/3 C. apple cider vinegar
  • 1 egg, beaten
  • ¼ C. butter
  • ½ of 1/3 C. honey

Stir, and then cook for 2 minutes until bubbling and thick. Add dressing to potatoes and eggs and toss. Sprinkle with paprika. Serves 6-8.

1 thought on “Redskin Potato Salad

  1. Donna,

    I’ve been lucky enough to taste your potatoe salad while visiting you with Chris and John. It is delicious and I’d recommend anyone try making this one. Judi Meierotto Honore’

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