Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I don’t know about you guys, but when I go to a picnic or BBQ, I always head for the potato salad first. I love the stuff! However, most potato salads are made with white potatoes, and I prefer to make mine with red. There’s just something about those tiny little red-skinned spuds that I can’t get enough of.
I think you’ll all really like this recipe as it uses basically the same ingredients as traditional potato salad except for the spuds. I love the look of this salad, also. The way the red potatoes stick out in the sea of mayo and herbs makes my mouth water.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.
Quick Tip: If you make this salad a day ahead, and it seems dry the next morning, add a few splashes of milk to the mix and stir.