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2 pounds red potatoes (I leave skins on)


1 1/4 cups mayonnaise

1/4 cup cilantro or parsley, finely chopped

1/2 cup celery, chopped

1/2 cup green onions with tops, chopped

1/4 cup red bell pepper, chopped

2 teaspoons pepper sauce (I use Tabasco)

2 teaspoons Dijon mustard

1 teaspoon vinegar

1/2 teaspoon salt

1/4 teaspoon sugar



Cook red potatoes until just fork-tender, and cut into 1/2-inch cubes.

In a large bowl, combine all dressing ingredients. Fold dressing into slightly warm potatoes. Refrigerate for at least 2 hours before serving.

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