"This cool, creamy potato salad is spiked with pickle relish and red onion. This recipe first appeared in our June/July 2011 BBQ issue...."
INGREDIENTS
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2 lb. small Yukon Gold potatoes, peeled and quartered
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2 ribs celery, minced
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½ medium red onion, minced
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½ cup mayonnaise
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2 tbsp. dill pickle relish
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2 tbsp. finely chopped parsley
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1 tbsp. yellow mustard
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1 tsp. kosher salt
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Freshly ground black pepper, to taste
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2 hard-boiled eggs, chopped