Red potato salad from Skinnytaste by Gina Homolka

  • scallions
  • red wine vinegar
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute Yukon Gold potatoes or russet potatoes for baby red potatoes, shallots for red onions, and Greek yogurt for mayonnaise.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkey burgers with zucchini; Grilled chicken bruschetta; Air fryer fried shrimp sandwich with tartar sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Yukon Gold potatoes or russet potatoes for baby red potatoes, shallots for red onions, and Greek yogurt for mayonnaise.

  • kellyandthecity on May 30, 2022

    This was good! I used gold potatoes instead. Nice that the small amount of mayo was plenty.

  • mharriman on June 10, 2021

    Very nice, flavorful potato salad that reminded us of ones we used to eat in Germany where the potatoes were the star and the dressing, other vegetables served as an enhancement. I put my potatoes in the cold water whole rather than cut up in boiling water. My potatoes always cook better and keep intact that way. Combination of ingredients make this a keeper. This was a good accompaniment to slow roasted beef with horseradish sauce (ATK Make Ahead cookbook).

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