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12 servings, about 1/2 cup each
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Red-skinned or new potatoes are recommended for use in potato salads because they cube neatly after boiling and readily absorb the dressing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
In order to brighten up the salad I cut up either red pepper or scatter small tomatoes. It is a big hit.
I made this dish and it is out of this world and so easy to make.