Quality Potatoes from the Keenan Family Farm to Your Table

Potatoes : Recipes

Kids and Carbs Red Potato Salad

Nutritional Information

Nutrient Analysis Per Serving

Protein8 grams
Fat5 grams
Carbohydrate30 grams

Possibly the most colourful potato salad you've ever served! Prep time: 10-12 minutes Cooking time: 20-25 minutes Makes approx. 6-7 cups (eight 3/4 cup servings)


2 1/2 lbsMedium red-skinned potatoes1.2 kg
4Hard-cooked eggs, chopped coarsely4
1 c.Diced celery250 ml
1 1/2 c.Diced large red pepper375 ml
1/2 c.Diced red onion125 ml
1/2 c.Diced large dill pickles125 ml
1/2 c.Plain low-fat yogurt125 ml
1/4 c.Low-fat mayonnaise50ml
2 tbsp.Vinegar30 ml

Try it with these Keenan Potato Products!


1. Boil eggs for 10 minutes and set aside. 2. Wash potatoes. Boil whole, unpeeled, for approx. 20-25 minutes or until very soft. Drain. Spread out on a baking sheet and pierce with a fork to help let the steam out. Let cook for 5 minutes. 3. Leaving the skins on, chop the potatoes coarsely and place in a large bowl. 4. Add cooked eggs, celery, red pepper, red onion, and the pickles. Toss. 5. Add yogurt, mayo and vinegar, Stir till well mixed, Chill. Keeps well in the fridge for up to 2 days. Feel free to use other kinds of potatoes. If the salad is dry, add an extra 1 tbsp. (15 ml) mayo + 2 tbsp. (30ml) plain low-fat yogurt.

This potato recipe is brought to you courtesy of: PEI Potato Board