Deli Style New Potato Salad

Course Salad, Side Dish

Cuisine American

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

Prep Time 20 minutes

Cook Time 15 minutes

Chill time 8 hours

Total Time 8 hours 35 minutes

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 ½ cups real mayonnaise
⅔ cup low fat half and half
3 tablespoon whole grain deli style mustard with horseradish
½ cup sweet pickle relish
1 teaspoon celery salt
1-2 teaspoon sugar adjust to taste
½ teaspoon black pepper
¼ teaspoon dried dill
½ cup finely diced celery
1 small red onion finely diced
3 tablespoon chopped chives [reserve 1 tablespoon for garnishing]
1 tablespoon 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.
Meanwhile, In a large mixing bowl, whisk together the dressing ingredients until combined.
To a 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 before serving. (Also crumbled bacon, if using)

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