Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A tasty summer classic with some added kick from roasted red peppers and pepperoncini. This zesty salad is great for potlucks because it's not the usual bland potato salad.

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Recipe Summary

cook:
10 mins
total:
40 mins
prep:
30 mins
Servings:
8
Yield:
6 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan with enough water to cover, and bring to a boil over high heat. Reduce heat to medium low, cover and simmer until potatoes are tender. Drain and cool; cut into 1-inch cubes.

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  • In a large bowl, combine potatoes with onion, celery, roasted red pepper, pepperoncini and eggs.

  • In a small bowl, mix mayonnaise, sour cream, pickle relish, Dijon and yellow mustards, garlic, dill, parsley and red pepper flakes. Pour mixture over potatoes and stir gently to combine. Season to taste with salt and pepper. Cover and chill for 2 hours before serving.

Nutrition Facts

198 calories; protein 4.5g; carbohydrates 21.6g; fat 10.8g; cholesterol 54.2mg; sodium 260.6mg. Full Nutrition
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