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An Updated Red Potato Salad


"My mom always makes this on requests for dinner or parties. It's so simple, yet all the flavors together really tantalize your palate. Red wine vinegar and sour cream really update this classic recipe."
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1 h 45 m servings 273 cals
Original recipe yields 16 servings

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.
  2. Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

Nutrition Facts

Per Serving: 273 calories; 19.9 g fat; 20.9 g carbohydrates; 4.1 g protein; 65 mg cholesterol; 169 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Not our favorite. There is nothing really wrong with this salad except that is so plain. If you need a very basic potato salad recipe, this one is for you.

Followed the recipe as written. Whole family liked it a lot. The only complaint was that it was a little sweet. I'll definitely make again but use less sugar.

The dressing is really creamy but not heavy. Yet given Baking Nana's warnings, I did add a bit of Goya Adobo to the salad's parts before adding the dressing. Good stuff!!