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Warm Red Potato Salad

Ready in 30 mins

Recipe by Graham 

Warm Red Potato Salad is one of my favourites. The herbs, peppers and egg blend together well and the red skins of the potatoes add a splash of colour to the dish.

There are several breeds of red-skinned potatoes and any of them will work just fine. Some of the well-know ones are Red La Soda, Red Norland, Red Pontiac (also known as Dakota Chief). In fact, if you want, there's a whole list on the Washington State University website

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Warm Red Potato Salad

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Currently displaying quantities in US Imperial Measurements

To serve 4:

4 eggs
8 medium-sized red-skinned potatoes
  bunch fresh parsley
2 tablespoons spring onion tops
2 sticks celery
½ green bell pepper
1 small pimento (cherry pepper)
1 teaspoon lemon-pepper seasoning
2 teaspoons salt
1 tablespoon Dijon mustard
4 tablespoons mayonnaise
7 fl oz sour cream

How to Cook Warm Red Potato Salad

  1. Hard boil the eggs, allow to cool a little then remove the shells and roughly chop the eggs. Meanwhile, boil the potatoes (don't peel them) for about 15 minutes, until tender. Drain and allow to cool to the touch and cut into cubes.
  2. While the potatoes are cooking, finely chop the parsley, spring onion tops, celery, green bell pepper and pimento (cherry pepper). Combine all of these, along with the chopped eggs, lemon-pepper seasoning, salt, Dijon mustard, mayonnaise and sour cream in a large bowl. Add the cubed potatoes, mix gently, garnish with a sprig of flat-leaf parsley and serve at room temperature.
GRAHAM'S HOT TIP:
This warm potato salad goes exceptionally well with chicken or ham. It's light and fresh and full of flavour.