Red skin potato salad photo

Potato Salad with Red Skin Potatoes


Ingredients for about 10 potato salads:

2 kg. small red skin potatoes,
1 small carrot, peeled and shredded,
2 tbsp. chopped fresh dill,
1 small red onion,
1 tbsp. chopped parsley,
1 1/2 cups mayonnaise,
1/2 cup red wine vinegar,
2 garlic cloves, pressed,
2 tbsp. sugar,
1 tsp. each, dry basil and oregano,
salt and pepper to taste.


1. Wash and cut the potatoes in half or quarters depending on size, and boil them.

2. Strain the boiled potatoes and let them cool down completely.

3. In the meantime, put all the remaining ingredients in a mixing bowl, and mix well.

4. Toss the potatoes together with the dressing, and mix well until the potatoes are entirely coated with the dressing.

5. Serve immediately or cover and refrigerate for later use.

This potato salad can be prepared up to 24 hours in advance of serving, and refridgerated.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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