Loaded Redskin Potato Salad


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.




10 min


10 min


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