Jul 13 2026
Restaurants›Belmont Hall & Restaurant›Red Bliss Potato Salad Recipe

Red Bliss Potato Salad Recipe

Inspired by Belmont Hall & Restaurant
Time1h 30m
Serves40

40 servings

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Ingredients

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Potatoes

Dressing

Vegetables

Garnish (Optional)

Method

Preparation

  1. 1

    Prepare the Potatoes

    Wash the red bliss potatoes thoroughly to remove any dirt. Cut them into quarters or bite-sized pieces, leaving the skins on for texture and flavor.

  2. 2

    Boil the Potatoes

    In a large pot, bring water to a boil. Add the quartered potatoes to the boiling water and cook for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them.

  3. 3

    Drain and Cool

    Once the potatoes are cooked, drain them in a colander and let them cool for about 30 minutes.

Making the Dressing

  1. 4

    Combine Dressing Ingredients

    In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and sugar. Whisk together until smooth and well blended.

Mixing the Salad

  1. 5

    Chop Vegetables

    While the potatoes are cooling, chop the celery, red onion, green bell pepper, and chives into small, uniform pieces.

  2. 6

    Combine Potatoes and Vegetables

    Once the potatoes have cooled, add them to the bowl with the dressing. Carefully fold in the chopped celery, red onion, green bell pepper, and chives until everything is evenly coated.

  3. 7

    Chill the Salad

    Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Garnishing

  1. 8

    Garnish the Salad

    Before serving, sprinkle paprika and fresh parsley on top for added color and flavor, if desired.

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