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Baby Red Potato Salad


  • 2 pounds unpeeled baby red potatoes, cubed and cooked
  • 1/2 cup Miracle Whip
  • 1/2 cup plain greek yogurt or sour cream
  • 2 tablespoon cider vinegar
  • 1 tablespoon dijon mustard
  • 4 green onions, thinly sliced
  • 2 ribs celery, diced
  • 1/4 cup chopped fresh dill, plus more for garnish
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 teaspoon ground black pepper
  • 1 cup frozen green peas, thawed
  • 6 hard boiled eggs, divided


  1. Wash potatoes and cube. Place cubed potatoes in a large pot of cold water. Bring to a boil and cook potatoes until just tender. Do not over cook, they will turn mushy when mixed. Drain and run under cold water to cool. Set aside.
  2. Chop 4 of the hard cooked eggs and slice the remaining two for garnish. Set aside
  3. In large bowl, combine the next 10 ingredients, stirring until mixed. Add potatoes, peas and chopped eggs stir to combine. Cover and chill. Best if chilled overnight.
  4. Garnish potato salad with sliced eggs and additional chopped dill.


Makes 6 cups potato salad.