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dee's tri colored potato salad

(4 ratings)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.

(4 ratings)
yield 10 -12
prep time 20 Min
cook time 20 Min
method Steam

Ingredients For dee's tri colored potato salad

  • 2 - 28oz
    bags of tri colored potatoes from trader joe's.or equivelent
  • 8
    hard boiled eggs, shelled & chopped
  • 2 c
    diced celery
  • 1 bunch
    green onions, chopped
  • 1/4 c
    dill pickle relish, or finely chopped dill pickles
  • 2 Tbsp
    yellow mustard
  • 3/4 c
    zesty italian salad dressing
  • 2/3 c
    mayonnaise, add more if you like it looser
  • 1/2 c
    sour cream, add more if you like it looser
  • 1 1/2 tsp
    seasoning salt
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    pepper
  • 2 tsp
    dill weed

How To Make dee's tri colored potato salad

  • 1
    I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!
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