Redskin Potato Salad Recipe

Redskin Potato Salad Recipe is how to make a great Redskin Potato Salad. Summer is coming, and you know what that means barbecues, cookouts, picnics, and parties. One of the great American dish for summer time eating is Potato Salad. This is a great Potato Salad recipe by the Bald Chef. This video will show you how to make a great Potato Salad recipe. You will the use Baby Redskin potatoes, they really make this potato salad special.

 

Ingredients For Making For Making Potato Salad

These are the ingredients to make a Baby Redskin Potato Salad :

• 24 ounces of organic Redskin Baby Potatoes cut in half
• 1/4 cup dill pickle chopped up fine
• 1 cup of finely chopped celery>
• 1 tablespoon Sea Salt
• 1/2 White onion chopped fine
• 3/4 tablespoons cracked Black pepper
• 1 1/2 tablespoons Pickle juice
• 1 teaspoon of dried Celery Seed
• 1/4 teaspoon Paprika for garnishment
• 1 tabelespoon Colman’s dry mustard powder
• 4 Tablespoons Hellmann’s Mayonnaise
• 3 tablespoons of pickle juice
• 1 tablespoon of parsley

Cooking Instructions For Baby Redskin Potato Salad Recipe

Cut your Redskin potatoes into half and wash thoroughly.In a medium stock pot add 5 cups of room temperature water, and your cut Redskin potatoes. bring the water to a boil and when it starts to boil let’s potatoes cook for an additional 2 or 3 minutes until fork tender. Drain the potatoes into a colander and set into the refrigerator for 2 hours to cool . Add the 24 ounces of Redskin baby potatoes cut into 1/2 add the 1/4 cup dill pickles cut fine, 1 tablespoons sea salt,1/2 White Onion chopped fine, 1 teaspoon of dried celery seed, 3 tablespoons pickle juice, 1/2 tablespoons cracked black peper, and the 1 tablespoon of Colman’s dry mustard powder,1 tablespoon dried parsley, and 1 cup of finely chopped celery and mix well with 4 Tablespoons 4 Tablespoons Hellmann’s Mayonnaise. between the Hellmann’s mayonnaise and pickle juice will make a tart dressing that is light and tasty for your potato salad. Top your Potato Salad with 1/4 teaspoon paprika as a garnishment.