Earlene's red skin potato salad

Red skin potato salad perfect for a small summer barbeque, shower, or birthday party


about 10


5 lbs. red skin potatoes scrubbed with veg. brush 1-2 tablespoon. white vinegar 1 cup chopped celery 1 cup chopped purple onion 1-2 tablespoon. celery seed ½ teaspoon. each salt and pepper 2 cups salad dressing Garnish of fresh basil sprigs

Nutritional information

No nutrition information available


Boil potatoes until tender. Drain and cool to touch, then cut into quarters or eighths. Combine vinegar, salt and pepper, celery, onion, and celery seed. Add to potatoes and toss gently. Add salad dressing, toss again and cover and chill overnight. Serve with garnish if desired. I am not always exact on measurement of ingredients. I observe the finished salad for moistness, color, etc. The next day I have my taste tester [my husband Jeff] decide if the flavors are well blended and the salad ready to serve.