Red Potato Skin Salad from Sally Bells

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Red Potato Skin Salad from Sally Bells

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.

Prep Time30

Cook Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 325kcal

Author: Lizzy Cascalheira

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.

Nutrition