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Red Potato Salad
Variables de recette
Red Potato Salad

Try this red potato salad recipe with fresh PEI potatoes for a delicious side salad year round.

Temps de préparation et rendement

Possibly the most colourful potato salad you've ever served! Prep time: 10-12 minutes Cooking time: 20-25 minutes Makes approx. 6-7 cups (eight 3/4 cup servings)

  • 2 1/2 lbs Medium red-skinned potatoes - 1.2 kg
  • 4 Hard-cooked eggs, chopped coarsely
  • 1 cup Diced celery - 250 ml
  • 1 1/2 cup Diced large red pepper - 375 ml
  • 1/2 cup Diced red onion - 125 ml
  • 1/2 cup Diced large dill pickles - 125 ml
  • 1/2 cup Plain low-fat yogurt - 125 ml
  • 1/4 cup Low-fat mayonnaise - 50 ml
  • 2 tbsp Vinegar - 30 ml
  1. Boil eggs for 10 minutes and set aside.
  2. Wash potatoes. Boil whole, unpeeled, for approx. 20-25 minutes or until very soft. Drain. Spread out on a baking sheet and pierce with a fork to help let the steam out. Let cook for 5 minutes.
  3. Leaving the skins on, chop the potatoes coarsely and place in a large bowl.
  4. Add cooked eggs, celery, red pepper, red onion, and the pickles. Toss.
  5. Add yogurt, mayo and vinegar, Stir till well mixed, Chill. Keeps well in the fridge for up to 2 days. Feel free to use other kinds of potatoes. If the salad is dry, add an extra 1 tbsp. (15 ml) mayo + 2 tbsp. (30ml) plain low-fat yogurt.
Information nutritionnelle

Nutrient Analysis Per Serving


8 grams


5 grams


30 grams



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