This is my go-to recipe for creamy, flavorful potato salad. I get requests for my recipe every time I serve it or bring it to a potluck. People tell me that it is the best potato salad they have ever eaten or tell me it reminds them of the potato salad their mother or grandmother used to make.
The Best Homemade Potato Salad
5 lbs. russet potatoes, peeled and diced (or Yukon gold)
3 c. mayonnaise
1 1/2 c. yellow mustard
1/2 c. dill pickle relish (or sweet pickle relish)
1/2 c. onion, diced
8 hard boiled eggs, chopped
2 T. white vinegar
1 tsp. black pepper
1 tsp. celery salt
1 tsp. paprika
Boil your potatoes until they are tender. Drain and allow them to cool. Once they are warm and not super hot, set aside.
In a large bowl, put all the ingredients except the potatoes and eggs.
Stir together until mixed.
Once it is mixed up, fold in the potatoes and eggs. Serve and enjoy!
Our family loves the potato salad warm so we it it right away but if you prefer it cold, just refrigerate for a few hours first. This goes great with my Blue Ribbon Baked Beans!
No comments:
Post a Comment