Red potato skin salad from Sally Bells from Richmond, Virginia, is so unforgettable that you will want to make it for summer gatherings with friends and family.
Living in Virginia was different from any other place I've lived, and the summer is so hot that there is no breeze to be felt until winter.
So summer cookouts are a must to avoid cooking in the kitchen, which would heat the home. It was worse than a Florida summer, and at least we have a breeze from the ocean.
But the one thing I can say is the restaurant has a variety of cuisines, and the southern food is to die for, which brings me to Sally Bell's potato salad. It's by far the best potato salad I've ever had, and today I am here to share with you the red skin potato salad recipe from a road trip. This recipe is pretty close, but I eliminated the sugar, so let's not forget it's all about our taste buds. Let's get started!
Simple Ingredients for Creamy Red Skin Potato Salad
This is a delicious recipe that makes creamy potato salad with incredible flavor and great texture. Easy to make for the next picnic or family gatherings that will become the new favorite potato salad. I made it as close as possible to what it tastes like at Sally Bells.
Mix
- 8-10 medium red skin potatoes, peeled (about 8)
- 5 large hard-boiled eggs
Dressing
- 1 ¼ teaspoons kosher salt plus more
- ½ cup mayonnaise
- ¼ cup sweet pickle juice from jar
- 1 ½ tablespoons Dijon mustard or yellow mustard
- ¼ teaspoon freshly ground black pepper, more as desired
- 2 tablespoons chopped fresh parsley
Topping
- Paprika
- 8–10 sweet-pickle chips
Boil Potatoes
Place potatoes in a large pot of water. Have the cold water above the potatoes, 1 teaspoon of salt. Turn the heat to high until it boils. Reduce the heat to medium and cook until potatoes are tender when pierced with a knife, cooking time is about 20–30 minutes. Drain. Place potatoes in a large bowl and let cool to room temperature.
Boil Eggs
Boil the eggs for about 15 minutes and cover the pot a little above the eggs. Drain and soak in cold water and an ice bath. This makes it easier to peel the eggs.
Making Dressing
To make the mayo dressing, use a medium-sized bowl, add mayonnaise, pickle juice, Dijon mustard, and ¼ tsp. pepper, and 1 tsp. salt to taste and mix till creamy and no lumps
Mashing
After peeling the skin off the red potatoes, with a potato masher, leaving some larger pieces mixed with some well-mashed pieces.
Combine Potatoes
In a large mixing bowl, add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks.
Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. Top each serving with a pickle chip.
Tip
- I make this 1 day ahead, cover and chill in an airtight container. I have also made this recipe with a little bit of Yukon Gold potatoes, which give more texture. The size of the potatoes matters when cooking, so I try to cut them the same size so they can cook evenly.
- I also like a little bit more of a topping such as: turkey bacon, crispy bacon, green onions, crunchy celery or my favorite green olives.
- If you need to make it lighter use Greek Yogurt instead of mayo.
What to Serve with Red Potato Salad
I think this is a great potato salad, which is what makes it a little different: the pickle juice. Depending on the one you use, that is what makes all the difference in the potato salad. This is probably the best of all the side dishes to bring for the next picnic because it is a favorite of the classic sides that most people will enjoy. I hope you enjoyed our journey today in exploring Sally Bells Kitchen in Richmond, Virginia. Until next time, my beautiful friends, as my quest for the perfect bite continues!
Red Potato Skin Salad from Sally Bells
Ingredients
Mix
- 8-10 medium red skin potatoes peeled (about 8)
- 5 large hard-boiled eggs
- 1 onion medium size, chopped finely
Dressing
- 1 ¼ teaspoons kosher salt plus more
- ½ cup mayonnaise
- ¼ cup sweet pickle juice from jar
- 1 ½ tablespoons Dijon mustard or yellow mustard
- ¼ teaspoon freshly ground black pepper more as desired
- 2 tablespoons chopped fresh parsley
Topping
- Paprika
- 8–10 sweet-pickle chips
Instructions
Boil Potatoes
- Place potatoes in a large pot of water. Have the cold water above the potatoes, 1 teaspoon of salt. Turn the heat to high until it boils. Reduce the heat to medium and cook until potatoes are tender when pierced with a
- knife, cooking time is about 20–30 minutes. Drain. Place potatoes in a large bowl and let cool to room temperature.
Boil Eggs
- Boil the eggs for about 15 minutes and cover the pot a little above the eggs. Drain and soak in cold water and an ice bath. This makes it easier to peel the eggs.
Making Dressing
- To make the mayo dressing, use a medium-sized bowl, add mayonnaise, pickle juice, Dijon mustard, and ¼ tsp. pepper, and 1 tsp. salt to taste and mix till creamy and no lumps
Mashing
- After peeling the skin off the red potatoes, with a potato masher, leaving some larger pieces mixed with some well-mashed pieces.
Combine Potatoes
- In a large mixing bowl, add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks.
- Add chopped, finely onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. It is customary at Sally Bell's potato salad. to serve with a pickle chip.
Notes
- I make this 1 day ahead, cover, and chill in an airtight container.
- I have also made this recipe with a little bit of Yukon Gold potatoes, which give more texture.
- The size of the potatoes matters when cooking, so I try to cut them all the same size so they can cook evenly.
- I also like a little bit more of a topping, such as: turkey bacon, crispy bacon, green onions, crunchy celery, or my favorite green olives.
- If you need to make it lighter, use Greek Yogurt instead of mayo.
Leave a Reply