Loaded Redskin Potato Salad
Ingredients
1 pound red potatoes, unpeeled and sliced into rounds | ||
1/2 cups sliced red onion (cut in half and sliced thinly) | ||
1/2 cup diced celery | ||
1/4 cup diced sweet red pepper | ||
1/4 cup diced sweet green pepper | ||
1/4 cup grated carrot | ||
1/4 cup diced dill pickle | ||
1/4 cup sweet pickle relish | ||
1 2 oz jar diced pimiento drained | ||
1/4 cup plain yogurt | ||
1/4 cup mayonnaise | ||
2 tbs spicy brown mustard | ||
1/4 tsp Cayenne pepper | ||
Kosher salt and fresh cracked black pepper to taste |
Potato salad has long been a summer tradition in the south. I happen to like it all year around. For many years we have struggled to come up with a combination of ingredients that had the right about of flavor crunch and creaminess. Finally we came up with a winner. We think you will agree.
Directions:
- Wash potatoes and cut into 1/4 inch rounds (skin on)
- Place potatoes in sauce pan in cold water and bring to a boil. Once boiling cook for 8 to 10 minutes or until tender. Drain and let cool.
- In a mixing bowl combine the yogurt and mayonnaise, mustard and mix well.
- Add potatoes and remaining ingredients to dressing and toss gently.
- Cover and chill.
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