Red Potato Salad

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“A fresh twist on a summer classic”

Ingredients Nutrition


  1. Scrub the potatoes and remove the eyes (do not peel). Place in a 3-quart pot, cover with water and put on to boil (no lid) until a fork slides in easily - about 20 minutes for small potatoes, longer for large ones.
  2. Drain.
  3. While still hot, stab each potato with a fork and use it to hold the potato to a plate or cutting board so that you don't burn your fingers. With a sharp knife, cut each potato into 3/4" wedges. (Cut the wedges in half the long way, as well, if the potatoes are large.).
  4. Remove the wedges to a large pyrex bowl and pour half of the vinegar evenly over them. Stir the wedges gently and pour in the rest of the vinegar, stir again. Let stand for 20 minutes at room temperature.
  5. While the potatoes are marinating, cut the celery into a medium dice, and slice the green onions up to about three inches from the dark green end.
  6. Measure out the mayonnaise and the sour cream, and when the twenty minutes have passed, mix everything together, just until combined (add bacon pieces if desired).
  7. Serve right away or refrigerate until chilled - it's good both ways.
  8. Hint: Don't overmix, or the potatoes will get mashy, but it tastes good anyway.

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