Simple Red Bliss Potato Salad

From Sabreland | Side Dishes | American

Baby red bliss potatoes are delicious, even with the skin still on! Scallions are the perfect light onion flavor that doesn't overpower the rest. Simple and easy, and gone in a flash.

cal Calories 179kcal
fat Total Fat 13g
sat fat Saturated Fat 2g
Low chol Cholesterol 7mg
High sodium Sodium 599mg
carbs Total Carbohydrate 15g
Serving size 120g Calories from fat 113kcal Fiber 2g Protein 2g Sugar 2g


  • 2 lbs baby red bliss potatoes
  • 2 stalks of celery
  • 2 scallions
  • 3/4 cup mayonnaise with olive oil
  • 1 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 tbsp fresh thyme


  1. Get the potatoes boiling in a large pot with plenty of room until fork tender
  2. In a separate pot, cook the eggs
  3. Bring the pot of eggs to a roiling boil, cover with a lid, and remove from heat
  4. Rinse eggs in cold water after seven minutes to stop the cooking process
  5. Chop the celery into small pieces
  6. Using an egg slicer, slice up the eggs into small pieces
  7. Finely slice the scallions
  8. In a large mixing bowl, add the mayo, Dijon, celery, eggs, salt, and pepper
  9. When the potatoes are fork tender, drain and rinse with cold water until easy to handle
  10. Quarter the potatoes and add to the mayo mixture
  11. Add the fresh thyme and mix well