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.


Featured Pinch Tips Video

Rating:
★★★★★ 16 votes
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

Step-By-Step

1Place 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.
2When 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.
3For 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