Potato Salad

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52
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Potato salad always reminds me of summer time barbecues, but who is to say we can't enjoy it all through out the years! You will have to save this one to try!

You will want to make this one ahead. At least 4-6 hours but preferably overnight.

Have you ever had Potato Salad with Eggs? oh my, its heaven if I do say so myself!

 We love extra eggs in ours and I love it with sweet relish!! What would you add? 

Here is how I did it:

1 ¼ cups mayonnaise

1 tablespoon yellow mustard

3 pounds russet potatoes about 5 medium potatoes, peeled and cut into 1-inch cubes

* Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.

¼ cup pickle relish (I like sweet) 

½ teaspoon garlic powdered

2 teaspoons sugar

2 teaspoons white vinegar

5 hard boiled eggs diced

2 stalks celery diced

5 green onions diced

Salt & pepper to taste

Paprika to taste 

Instructions:

* Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.

* In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.

* Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.

Below is a quick easy recipe card. Hope you try it and enjoy!

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CHRISTMAS MORNING FRENCH TOAST

Ingredients Directions Video Instructions

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