Creamy Red Skin Potato Salad
The ingredients in this dish blend to give the potato salad a creamy, delicious taste and texture; it is simply the best potato salad I have ever eaten.
The ingredients in this dish blend to give the potato salad a creamy, delicious taste and texture; it is simply the best potato salad I have ever eaten.
- 1/2 teaspoon sea salt
- 1 teaspoon cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon granulated sugar
- 1 tablespoon chives chopped
- 1 tablespoon parsley chopped
- 1 1/2 pounds red skin potatoes
- 1 1/2 cups miracle whip light
- 1 tablespoon virgin olive oil
- 1 teaspoon garlic finely diced
- 1/3 teaspoon black pepper coarse ground
- 2 large hard-boiled eggs chopped
- 1 stalk celery diced
- 2 tablespoons purple onion finely chopped
- 1 tablespoon green pickle relish
- 1/2 medium green bell pepper cut into small chunks
- 1/2 teaspoon hungarian paprika optional
- Carbohydrate 10.1289216863559 g
- Cholesterol 35.3333333333333 mg
- Fat 2.1730971361229 g
- Fiber 1.23178659559816 g
- Protein 2.31327947423582 g
- Saturated Fat 0.458247564488862 g
- Serving Size 1 1 Serving (79g)
- Sodium 103.625663868569 mg
- Sugar 8.8971350907577 g
- Trans Fat 0.219528200142726 g
- Calories 68 calories
Step-by-step
- Bake the Potatoes: Do not remove the red skin from the potatoes. Wrap each potato with aluminum foil or just place the potatoes in a shallow baking dish, add a small amount of water to cover bottom of dish, cover and bake potatoes for 1 hour at 350 in an oven.
- After baking, let the potatoes cool and then cut potatoes into ½ inch cubes.
- In a large glass bowl blend miracle whip, olive oil, vinegar, Dijon mustard, pepper, relish, garlic, celery, green bell pepper, sugar and salt.
- Fold in the chopped onions, chives, chopped eggs and parsley.
- Add the potatoes and fold gently to coat the potatoes.
- Cover and refrigerate at least 1 hour before serving.
- You can sprinkle a small amount of Hungarian paprika across the top of the potato salad before serving to add a touch of zip and color.
Baking red potatoes whole at 350 degrees Fahrenheit for one hour concentrates their natural starches without waterlogging the flesh, yielding a denser potato base than boiling. When scaling this recipe upward for larger gatherings, maintain a strict ratio of dressing components to prevent the starches from breaking down into a watery emulsion. Doubling the batch requires scaling the dijon mustard and cider vinegar precisely, as acid levels dictate how cleanly the dressing clings to the potato cubes. Texture relies entirely on allowing the baked potatoes to cool completely before cubing to half-inch dimensions; slicing them while hot shatters the structure and creates a pasty mash. Fold gently after combining the dressing and mix-ins to preserve the integrity of the hard-boiled eggs and crisp bell peppers. Chilling the mixture for a minimum of one hour allows the starch molecules to firm up while absorbing the garlic and coarse ground black pepper.
