Deli Style New Potato Salad

Course Salad, Side Dish

Cuisine American, Southern

Keyword deli-style-potato-salad, potato-salad-recipes, red-potato-salad

Prep Time 20

Cook Time 15

Chill time 8

Total Time 8 35

Servings servings

Calories 146kcal

Author Melissa Sperka

Ingredients

3 large eggs boiled, peeled and chopped
3 lbs red potatoes cut into bite size cubed pieces
Dressing:
1 1/2 cups real mayonnaise
2/3 cup low fat half and half
3 Tbsp whole grain deli style mustard with horseradish
1/2 cup sweet pickle relish
1 tsp celery salt
1-2 tsp sugar adjust to taste
1/2 tsp black pepper
1/4 tsp dried dill
1/2 cup finely diced celery
1 small red onion finely diced
3 Tbsp chopped chives [reserve 1 Tbsp for garnishing]
1 Tbsp white wine vinegar or white balsamic vinegar
Optional garnish: crumbled bacon

Instructions

Place the eggs into a sauce pan and cover with cold water. Bring to a boil then lower the heat and simmer for for 8-10 minutes then peel, chop and set aside.
Clean and quarter the potatoes leaving the peel intact. Cover with cold water in a large pot, cooking over medium high for 8-10 minutes or just until fork tender. Drain well.
In a large mixing bowl whisk together the dressing ingredients until combined.
To the large bowl add cooked potatoes, eggs, and dressing. Mix until evenly coated. Place into the fridge uncovered for 1 hour.
Stir well and transfer to a storage container. Chill for 4 hours or overnight.
Garnish with the remaining chopped chives and bacon before serving.

Notes

I recommend that you allow warm salads to completely cool in the mixing bowl before placing them into the serving dish. Warm potatoes tend to absorb the dressing, and it may need adjusting prior to serving.

Nutrition