Description
A creamy and delicious potato salad with eggs and a tangy dressing.
Ingredients
Scale
- 2 pounds russet potatoes (peeled and sliced into 1 1/2 inch cubes)
- 4 eggs
- 1 large bowl cold water (for egg bath, ice added to the water is optional)
- 1 cup mayonnaise
- 1/2 cup diced white onions
- 1/4 cup pickle relish
- 1 tablespoon yellow mustard
- to taste salt and pepper
- 1 teaspoon paprika
Instructions
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potatoes are completely covered.
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don’t want the potatoes to overcook, that will result in mushy potatoes.
- Once cooked, drain the water from the potatoes. You can use a strainer or use a slotted spoon to gather them. Place the potatoes in a bowl to cool. Cooling is important.
- Boil the eggs. Once boiled place them in the bowl of cold water for 10 minutes.
- Peel the eggs and slice into small cubes.
- Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to a bowl. Taste repeatedly. You may need to add additional salt and pepper. (If you prefer sweet potato salad add a little more relish and maybe sugar.)
- Combine the potatoes and the egg mixture. I like to mix them separately to give the potatoes some time to cool. Stir to combine.
- Cover and chill for at least an hour to two hours before serving.
Notes
- This potato salad is great for picnics and barbecues.
- If you prefer a sweeter version, increase the amount of pickle relish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 180mg