Red Potato Salad – Hiland Dairy

Red Potato Salad

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Print Recipe
  • Prep Time
    15 Minutes

  • Cook Time
    25 Minutes

  • Servings


  • 3 pounds Red Potatoes, unpeeled
  • 4 Eggs
  • 1 1/2 cups Mayonnaise
  • 2 tablespoons Hiland 2% Milk
  • 2 tablespoons Distilled White Vinegar
  • 1/2 cup Green Onions, sliced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 cup Celery, sliced


  • Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but still firm, about 15 minutes.
  • Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  • Place eggs in a medium saucepan and cover with cold water.
  • Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  • Remove from hot water, cool, peel and dice.
  • In a small bowl, whisk together mayonnaise, Hiland Milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes and mix together with the eggs and celery.
  • Cover and chill in the refrigerator for approximately 2 hours before serving.

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