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New Red Potato Salad

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Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but still firm, about 15 minutes.

Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

Place eggs in a medium saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and dice.

In a small bowl, whisk together mayonnaise, Hiland Milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes and mix together with the eggs and celery.

Cover and chill in the refrigerator for approximately 2 hours before serving.

  • 3 pounds Red Potatoes, unpeeled
  • 4 Eggs
  • 1 1/2 cups Mayonnaise
  • 2 tablespoons Hiland 2% Milk
  • 2 tablespoons Distilled White Vinegar
  • 1/2 cup Green Onions, sliced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 cup Celery, sliced

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 12

Amount Per Serving

Calories 220 Calories from Fat 104
% Daily Value*
Total Fat 11.5g 18%
Saturated Fat 2g 10%
Trans Fat 0g 0%
Cholesterol 62mg 21%
Sodium 343mg 14%
Total Potassium 0mg 0%
Total Carbohydrate 25.9g 9%
Dietary Fiber 2.2g 9%
Sugars 3.5g 0%
Protein 4.5g 0%
Vitamin A 5% Vitamin C 18%
Calcium 3% Iron 7%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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