iowagirleats4.8
Red Skinned Potato Salad
No mayo needed to make Red Skinned Potato Salad! This lighter, toppings-packed potato salad will be a summertime hit.
👥 6 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h🔥 Cook: 1h👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●skillet
- ●pan
- ●saucepan
📝 Preparation Steps
1
Add Honey-Dijon Vinaigrette ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Set aside.
honey2 Tablespoons
2
Add potatoes to a large pot then fill with cold water and season with salt. Bring to a boil then cook until potatoes are tender, ⏱️ 10-15 minutes. Drain then return potatoes to pot off the heat for ⏱️ 5 minutes to help evaporate excess water.
saltsalt and pepper
3
Toss warm potatoes with 1/3 cup Honey-Dijon Vinaigrette then refrigerate for ⏱️ 1 hour or up to overnight.
honey2 Tablespoons
4
Heat olive oil in a large skillet over medium heat then add onions and a dash of salt. Cook, stirring every so often until onions reach a caramel brown color, ⏱️ 20-25 minutes, reducing heat slightly if they start to brown too quickly. Remove skillet from heat then let cool slightly. Can be done a day ahead of time. Cool then store in the refrigerator.
saltsalt and pepper
5
Place eggs in a saucepan then cover tops by 1 inch with cold water. Bring to a boil, place a lid on top, then remove pan from heat and let sit for ⏱️ 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then chop and set aside. Can be done several days ahead of time. Cook then peel eggs and store in the refrigerator.
eggs3
6
Combine marinated potatoes with caramelized onions, chopped hard-boiled eggs, bacon, and green onions with as much Honey-Dijon Vinaigrette as you like then toss to combine. Taste then adjust salt and pepper if necessary.
eggs3bacon (cooked and crumbled)4 sliceshoney2 Tablespoonssaltsalt and pepper
Nutrition Facts
calories
397 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
10 g
sodium Content
210 mg
protein Content
8 g
trans Fat Content
0.03 g
cholesterol Content
92 mg
carbohydrate Content
29 g
saturated Fat Content
5 g
unsaturated Fat Content
22 g
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