Red Potato Salad Recipe

This is the very Best and Easy to prepare Red Potato Salad Recipe that you are going to find. Red Potato Salad has always been one of my favorites. Not only does it taste really good, but it is also colorful. If that were not enough, the red potato salad recipes that I have eaten has always been a favorite on the picnic table as well as the dinner table.

The red potato has always held a special place on the meal menu. If you go to any buffet, anywhere: Las Vegas to Paris, the red potato will be proudly displayed with all of the other potato salads.

How To Make The Red Potato Salad Recipe


3 pounds of red potatoes
2 celery sticks, chopped fine
2 carrots, chopped
1 cucumber, chopped
2 tablespoons white vinegar
1/2 cup milk
1 cup mayonnaise
1 small onion, diced
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon black pepper

Scrub the potatoes
Place the potatoes in a large pot (don’t peel the potatoes)
Cover with water, cover the pan and bring to a boil
Cook for about 20-25 minutes or until the potatoes are fork tender (don’t let the potatoes get too soft…..we are not making mashed potatoes)
Drain the water and let the potatoes cool a bit
Cut the potatoes into one inch chunks
In a large bowl mix the celery, carrots, cucumber, vinegar, milk, mayonnaise, onion, salt, sugar and pepper
Gently stir the cooked potatoes being careful not to mash them
Make sure everything is blended well
Place in fridge until time to serve
This red potato salad is a make ahead recipe. Once you taste it I am sure that red potato salad recipe will be on your dinner menu a few times a month.

Red Potato Salad is truly one of the most delicious recipes that you can make. It is a summer food that is an all time favorite. It is a mainstay as one of the great Fourth of July Recipes. Can you imagine a better tasting and delicious summer food? I can’t!!

Potato Patch Recipes welcomes your comments and suggestions on this Best and Easy Red Potato Salad Recipes or any other potatoe recipies

All Recipes On This Potato Recipe Site Are Free Recipes

When we talk about Red Potato Salad Recipes we are talking about the number one item that people pick up at the deli counter. Bet you didn’t know that! Potato Salad has the advantage of being one of the easier quick recipes that you can make. It is also one of the side dish recipes that people just love to eat.

Red potato recipes are popular not only because they taste really good but also because they look good. The red skin really is striking. When we post a salad recipe on this site we generally look for a easy to make recipe. This red potato salad recipe fills that bill. This truly is an easy potato salad recipe.

Summer salad recipes need to be quick and easy recipes. Nobody wants to have a bbq or a picnic and then spend all of their time cooking up side dish recipes that take all day.

Don’t forget that this Red Potato Salad Recipe is also a creamy potato salad. The mayo really does the trick.

Dave’s Pasta Salad Recipe

Dave’s Pasta Salad Recipe – Here’s my first recipe for our BBQ Side Dish Recipes section.  Yes, it’s named after me even if I did steal it from my mother’s hair dresser some 20 years ago!  Heck, it’s probably on the back of the Hidden Valley Ranch dressing package for all I know but man is it great.

I’ve used this recipe a hundred times and because its so easy, anytime there’s a potluck dinner I take it and everyone loves it.  So far, it’s been one of the favorite dishes everywhere I’ve taken it so you can’t go wrong with this pasta salad recipe.

It’s one of my favorite BBQ side dish recipes because it’s a cool dish vs. hot so it compliments the hot BBQ, hamburgers or whatever you might be grilling for a nice summer afternoon.  I think it’s a nice change from the typical potato salad that everyone has as a side dish for BBQ meals.

Dave’s Pasta Salad Recipe

1 whole bell pepper (color of your choice), chopped

1 bag rotini twirl pasta noodles

1 medium tomato, chopped

1 4 oz jar sliced mushrooms, with liquid

1 10 oz pkg. frozen green peas, thawed

1 pkg. dry hidden valley ranch dressing

1 pkg. cooked ham, cut into thin strips


Cook noodes al dente.

While noodles are cooking, make up ranch dressing mix and chill.

In a large bowl, combine drained noodles, bell pepper and tomato.

In a saucepan, combine mushrooms, mushroom liquid and frozen peas.  Heat to boiling.  Reduce heat slightly and boil gently 2-3 minutes.  Add ham.  Cover and simmer until liquid is absorbed.

Pour contents of saucepan into bowl containing noodle mixture.  Add chilled ranch dressing mixture.  Mix well.

Thai Butternut Squash Soup

Thai Butternut Squash Soup – I’m back!!!! I know it has been forever since I last posted, but I had my gorgeous little baby! And all I want to do all day is play with him and cuddle and maybe eat him a little bit. And of course sleep when I can (who are we kidding here!). Being a new mom has been quite an adjustment, but as we’re settling, I’ve been able to get into the kitchen more and more, which is so great. I really did miss it.

So I figured I’d resume where we left off…at butternut squash. When my little man was having some lovely daddy-son bonding time, I was able to dig into my growing pile of magazines and found this great recipe in Cooking Light for a Thai Butternut Soup. How inspired! I have never used butternut squash with Thai flavors before and the pictures in the magazine looked so scrumptious I had to try it out! I followed their recipe pretty closely but adjusted some of the ingredients to my taste and put my own twist on it where I could, and it turned out creamy and delicious with an incredibly complex flavor profile. This is definitely one recipe that is going into my soup rotation!

Makes 4 large servings.


1 tsp olive oil
1/2 tsp sesame oil + more to drizzle if you choose
1 medium onion, chopped
2-3 cloves garlic, minced
1 inch piece ginger, minced
2 tbsp Thai red curry paste
1 lb butternut squash, cubed
1 1/2 cup veggie broth
1 (14oz) can coconut milk
2 tsp brown sugar
2 tsp soy sauce (or more or less to taste)
Zest of 1/2 lime
Juice of 1/2 lime
1/4 cup cilantro leaves, chopped
1/2 cup roasted peanuts, chopped

Heat a saucepan and add the oils. Add the onion, garlic, and ginger, and cook until onions are soft and ginger-garlic are fragrant, about 5 min. Add the red curry paste and cook another 2 min. Stir in the butternut squash and mix until it is coated with the onion-red curry paste mixture. Allow to cook for about 5 min, stirring frequently. This will allow the butternut squash to brown a bit and build flavor. Add the broth, coconut milk, brown sugar, soy sauce, lime zest, and lime juice and bring up to a boil. Reduce the heat back down to low and simmer until the squash is tender. With an immersion blender or food processor, blend the mixture until smooth and creamy. Adjust seasonings. Serve with cilantro leaved and chopped peanuts and maybe one last squeeze of lime juice for freshness. I also like to drizzle a little sesame oil on top for extra richness.