Potato Salad with Pickle Relish
Creamy, tangy potato salad with eggs, celery, onion, mustard, vinegar, and pickle relish.
Equipment
- Large pot
Ingredients
Main Ingredients
- 6 medium potatoes about 3 pounds, Yukon Gold or red
- 1 cup mayonnaise
- 4 large eggs hard boiled and peeled
- 1 tbsp yellow mustard
- 2 tbsp pickle relish
- 2 tbsp white distilled vinegar
- 1 celery stalk chopped
- 1 onion chopped
- 1 tsp paprika for garnish
- 2 spring onions sliced
- salt and pepper to taste
Instructions
Cooking
- Scrub, peel, and cut the potatoes into 1 inch cubes.
- Boil the potatoes in a large pot of water over medium high heat for about 10 minutes, until firm tender.
- Drain the potatoes and let them cool in a large bowl.
- Hard boil, cool, peel, and chop the eggs.
- Add the chopped onion and celery to the cooled potatoes.
- Whisk the mayonnaise, mustard, relish, and vinegar, and season with salt and pepper.
- Fold the dressing into the potatoes, add the eggs, and garnish with paprika and spring onions. Chill until cold before serving.
Notes
Let the potatoes cool before mixing. Keep the salad below 41 degrees F and do not leave it out for more than two hours, or one hour in hot weather. Nutrition is an estimate.