Potato Salad

Jenny Powers

By
@JennyPowers

This is my very favorite potato salad recipe. My family always used sweet pickle relish, I have changed it to dill and it is so much better.


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Comments:

Serves:

6-8

Prep:

40 Min

Method:

Stove Top

Ingredients

6
large russet potatoes peeled and diced small
3
ribs of celery, finely chopped
1
small onion finely diced
6
hard boiled eggs, reserve 2 for garnish
1 1/4 c
hellman's mayonnaise
1 1/2 Tbsp
yellow mustard
1
scallion, green part chopped fine for garnish
6
green olives, drained and sliced for garnish
1/2 c
drained dill pickle relish

Directions Step-By-Step

1
Place the diced potatoes in a large pot with water. Add salt to the water. Bring to a high boil and then boil on a low boil for 7 to 8 minutes. Drain and spray cold water over them to stop them from cooking more.
2
When the potatoes are cool, place them in a large mixing bowl with the onion, celery and onion.
3
Take 4 of the eggs and cut them in half . Mash them up in a shallow bowl with a fork. Add to the potatoes.
4
Mix the mayonnaise and mustard together. Add salt and pepper to taste. Add to the potatoes
5
Add 1/2 cup of dill relish that has been drained to the potatoes.
Mix all ingredients together well.
Refrigerate for 4 to 6 hours. Put the potato salad in a serving bowl and garnish.
6
Garnish with the two remaining eggs that have been sliced. continue garnishing with the sliced olives and chopped scallions. Sprinkle some paprika on top before you start garnishing, if desired.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American