We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Creamy Marinated Potato Salad

(2)
  1 reviews
  • 40 min prep time
  • 60 min total time
  • 13 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

It's worth taking the time to prepare homemade potato salad with results this delicious: tender potatoes accented with creamy dressing and a vinegar kick.

Ingredients

Salad

1 1/3
lb small red potatoes (8 to 12 potatoes)
3
tablespoons cider vinegar
1/2
teaspoon salt
4
eggs
8
medium green onions, sliced (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
small red bell pepper, coarsely chopped

Dressing

3/4
cup mayonnaise or salad dressing
1/4
cup sour cream
1
teaspoon sugar
2
teaspoons prepared horseradish
2
teaspoons yellow mustard
1/4
teaspoon coarse ground black pepper

Steps

  • 1 In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  • 3 Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
  • 4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.
  • 1 In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
  • 3 Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
  • 4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.

Expert Tips

Prepare this potato salad a day ahead; cover and refrigerate. Just before serving, moisten with 1 to 2 tablespoons milk if dry.

Sprinkling the warm potatoes with vinegar and salt gives them a marinated quality that adds lots of flavor to this salad. The potatoes are most absorbent when warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
3g
14%
Trans Fat
0g
0%
Cholesterol
80mg
26%
Sodium
220mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
6%
Sugars
2g
2%
Protein
3g
3%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved