Creamy Red Skin Potato Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon sea salt
- 1 teaspoon cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon granulated sugar
- 1 tablespoon chives chopped
- 1 tablespoon parsley chopped
- 1 1/2 pounds red skin potatoes
- 1 1/2 cups miracle whip light
- 1 tablespoon virgin olive oil
- 1 teaspoon garlic finely diced
- 1/3 teaspoon black pepper coarse ground
- 2 large hard-boiled eggs chopped
- 1 stalk celery diced
- 2 tablespoons purple onion finely chopped
- 1 tablespoon green pickle relish
- 1/2 medium green bell pepper cut into small chunks
- 1/2 teaspoon hungarian paprika optional
- Carbohydrate 10.1289216863559 g
- Cholesterol 35.3333333333333 mg
- Fat 2.1730971361229 g
- Fiber 1.23178659559816 g
- Protein 2.31327947423582 g
- Saturated Fat 0.458247564488862 g
- Serving Size 1 1 Serving (79g)
- Sodium 103.625663868569 mg
- Sugar 8.8971350907577 g
- Trans Fat 0.219528200142726 g
- Calories 68 calories
Bake the Potatoes: Do not remove the red skin from the potatoes. Wrap each potato with aluminum foil or just place the potatoes in a shallow baking dish, add a small amount of water to cover bottom of dish, cover and bake potatoes for 1 hour at 350 in an oven. After baking, let the potatoes cool and then cut potatoes into ½ inch cubes. In a large glass bowl blend miracle whip, olive oil, vinegar, Dijon mustard, pepper, relish, garlic, celery, green bell pepper, sugar and salt. Fold in the chopped onions, chives, chopped eggs and parsley. Add the potatoes and fold gently to coat the potatoes. Cover and refrigerate at least 1 hour before serving. You can sprinkle a small amount of Hungarian paprika across the top of the potato salad before serving to add a touch of zip and color.
