Potato Salad Extraordinaire
Blue Ribbon Recipe
The brown sugar in this recipe gives it a nice, sweet flavor. Very different, and very tasty! The Test Kitchen
5 lbpotatoes, russets
8eggs, hard boiled
1-1/2 cred onion, chopped
1 ccelery, chopped
1/2 cgreen pepper, chopped
1/4 cdark brown sugar, firmly packed
1/2 csweet pickle relish
How to Make Potato Salad Extraordinaire
- 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.
- 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.
- For the dressing, mix the brown sugar, sweet pickle relish, mayonnaise and mustard. Pour over the potato mixtures. Salt and pepper to taste. Refrigerate.