Potato Salad Extraordinaire

Gay Farrar

By
@Ivorytickler

I have been making potato salad for as long as I can remember; tweaking it along the way. I've finally come up with this recipe that always gets raves at family reunions and church potlucks.


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Comments:

Serves:

8-10

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The brown sugar in this recipe gives it a nice, sweet flavor. Very different, and very tasty!

Ingredients

5 lb
potatoes, russets
8
eggs, hard boiled
1-1/2 c
red onion, chopped
1 c
celery, chopped
1/2 c
green pepper, chopped
1/4 c
dark brown sugar, firmly packed
1/2 c
sweet pickle relish
3 c
mayonnaise
1/2 c
mustard

Directions Step-By-Step

1
Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
2
When the potatoes are cooled enough to handle, cut them in chunks. Chop the boiled eggs and add to the potatoes. Add the onions, celery and green pepper.
3
For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #eggs, #PEPPERS