Tailgatin' and Party Sides

Red Skin Potato Salad with Vinaigrette Dressing

YIELD: 4 Servings 


  • 3 cups red skin potatoes, boiled until just firm, then chilled
  • 1/4-1/3 cup vinaigrette dressing
  • 1 tbsp. green onions, finely sliced
  • Salt to taste
  • Pepper to taste


  1. Add vinaigrette to chilled potatoes and gently toss to combine – add more vinaigrette if needed.
  2. Season to taste with the salt and pepper – if needed.
  3. Scatter the green onions over the red skinned potato salad and serve.