The best potatoes for potato salad are either Russet or Yukon gold because they stay firmer longer after they’ve been boiled (red potatoes work too). If using thin-skinned potatoes, you can leave a few of the skins on to save the step of peeling.
Ingredients
Russet potatoes: 3 pounds (medium)
Mayonnaise: 1 cup
Yellow mustard: 1/4 cup
Apple cider vinegar: 2 teaspoons
Sugar: 2 teaspoons
Onion powder: 1/2 teaspoon
Sweet pickle relish: 1/4 cup
Celery: 1 stalk, chopped
Sweet onion: 1/2, chopped
Hard boiled eggs: 4 (3 chopped and 1 sliced)
Paprika
Directions
1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water.
2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well.
3. Once drained, permit cooled and then peel and discard the skins.
4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.
5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.
6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.
7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.
Southern Potato Salad
4
servings40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
3 pounds 3 medium russet potatoes
1 cup 1 mayonnaise
1/4 cup 1/4 yellow mustard
2 teaspoons 2 apple cider vinegar
2 teaspoons 2 sugar
1/2 teaspoon 1/2 onion powder
1/4 cup 1/4 sweet pickle relish
1 1 stalk celery, chopped
1/2 1/2 sweet onion, chopped
4 4 hard boiled eggs, 3 chopped and 1 sliced
paprika
Directions
- -Cut each potato in half. Place in a large pot and cover with 1 inch of water.
- -Add 2 teaspoons salt and bring to a simmer.
- -Simmer until fork tender all the way through, about 20 minutes.
- -Drain well. Let cool and then peel and discard the skins.Place potatoes in a large bowl.
- -Run a knife through them until they are cut into bite-sized pieces.In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
- -Pour over potatoes and mix in well.Add relish, celery, onion, and the chopped eggs.
- -Mix in. Add salt and pepper to taste.Top with sliced egg and sprinkle with paprika.
- -Cover with plastic wrap and refrigerate at least 4 hours.
Follow US on Pinterest
Follow @middleeastsector on Pinterest