Recipe #5398
Red Potato Salad
| Preparation: | 12 min |
| Marinating/Waiting: | 4 h |
| Cooking: | 25 min |
| Total: | 4 h 37 min |
8
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
Wine & food pairing
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Recipe ingredients
- 2½ lb. (1.2 kg) medium Québec red potatoes
- 4 hard-boiled eggs*, chopped
- 3 stalks celery, diced
- 1½ cups (375 mL) diced red pepper
- ½ cup (125 mL) diced red onion
- ½ cup (125 mL) diced dill pickles
- ½ cup (125 mL) light plain yogurt
- ¼ cup (60 mL) light mayonnaise*
- 2 Tbsp. (30 mL) vinegar*
Preparation
Wash potatoes.
Boil whole, unpeeled potatoes for 20 – 25 minutes or until tender.
Drain and transfer to a rack or plate.
Prick potatoes to let steam out and cool for 5 minutes.
Cut unpeeled potatoes into chunks.
Put chopped potatoes in a salad bowl.
Combine hard-boiled eggs, diced celery, pepper, red onion and dill pickle with potatoes.
In a small bowl, mix yogurt, mayonnaise and vinegar together.
Pour over salad and stir to combine.
Refrigerate for 4 hours and serve.
Suggestion
Will keep up to 2 days in the refrigerator.For an extra creamy salad, add another 1 Tbsp. (15 mL) mayonnaise and 2 Tbsp. (30 mL) light plain yogurt.
To prevent sprouting, put an apple in the paper bag where potatoes are stored. The ethylene given off by the apple inhibits sprouting.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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