Red Onion Potato Salad Recipe

Red Onion Potato Salad

This tasty potato salad combines red potatoes with eggs, mayo, two types of mustards and a tangy red wine vinegar dressing.

Serves: 8Prep: 1 hour 10 minutesCook: 30 minutesTotal: 1 hour 40 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 1 1⁄2 cups red wine vinegar
  • 2 tablespoons Simple Truth Organic™ Granulated Sugar
  • 1 teaspoon ground mustard
  • 3 tablespoons salt, divided
  • 1 red onion, halved and thinly sliced
  • 2 1⁄2 pounds new red potatoes
  • 6 Simple Truth™ Grade A Cage free Large White Eggs, hard boiled and coarsely chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄4 cup fresh flat-leaf parsley, roughly chopped

Directions

  • In a small saucepan, bring the vinegar, sugar, ground mustard and 1 tablespoon salt to a boil and cook until sugar and salt dissolves, about 1 minute. Transfer to a small bowl to cool for 10 minutes; then add onion and stir to combine. Cover and refrigerate for at least 1 hour.
  • In a large pot, bring potatoes to a boil with 2 tablespoons salt over high heat. Cook until a knife inserted into the center of potatoes is soft to cut.
  • Drain potatoes well, let cool slightly and slice into ½” thick slices. Transfer warm potatoes to a large bowl.
  • For the dressing: In a medium bowl, whisk together eggs, mayonnaise and mustards.
  • Add dressing and parsley to large bowl of potatoes and gently mix to combine; season with salt and pepper.
  • Serve at room temperature. If you prefer to serve chilled, cover tightly and refrigerate for at least 2 hours.

Serves: 8

Ingredients

  • 1 1⁄2 cups red wine vinegar
  • 2 tablespoons Simple Truth Organic™ Granulated Sugar
  • 1 teaspoon ground mustard
  • 3 tablespoons salt, divided
  • 1 red onion, halved and thinly sliced
  • 2 1⁄2 pounds new red potatoes
  • 6 Simple Truth™ Grade A Cage free Large White Eggs, hard boiled and coarsely chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄4 cup fresh flat-leaf parsley, roughly chopped

Directions

  • In a small saucepan, bring the vinegar, sugar, ground mustard and 1 tablespoon salt to a boil and cook until sugar and salt dissolves, about 1 minute. Transfer to a small bowl to cool for 10 minutes; then add onion and stir to combine. Cover and refrigerate for at least 1 hour.
  • In a large pot, bring potatoes to a boil with 2 tablespoons salt over high heat. Cook until a knife inserted into the center of potatoes is soft to cut.
  • Drain potatoes well, let cool slightly and slice into ½” thick slices. Transfer warm potatoes to a large bowl.
  • For the dressing: In a medium bowl, whisk together eggs, mayonnaise and mustards.
  • Add dressing and parsley to large bowl of potatoes and gently mix to combine; season with salt and pepper.
  • Serve at room temperature. If you prefer to serve chilled, cover tightly and refrigerate for at least 2 hours.