Loaded Redskin Potato Salad

  • 20 mins
  • 14 ingredients
  • Servings 4-6
  • Prep 10 min
  • Cook 10-12 min
  • Cuisine
  • Skill Level


  • 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.


  • 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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