Making this for road lunch this weekend.. This makes about 3 pints of potato salad. I made this recipe because I won't eat the 5 pounds of potato version of potato salad. This gives me just enough for several meals.
1lb Yukon Gold Potato
1/2 cup Mayonnaise
1/4 cup sweet pickle relish
1/2TB Yellow Mustard
1/4TB Apple Cider Vinegar
1/4TB Celery Seeds
1 hard boiled egg (peeled and chopped)
1/8 cup chopped yellow onion
1 Celery stalk (diced)
1/8tsp chopped Dill
Salt and Pepper to taste.
1. Scrub potatoes, then quarter. Put in pot with cold water. Set over high heat and bring to a boil. add salt to water. Boil for 15-20 minutes, until fork tender.
2. In a medium bowl, mix Mayo, Relish (including juice), Mustard, Apple Cider Vinegar, Celery Seeds, Paprika, 1tsp salt, and some pepper. Stir until smooth. Chop eggs, celery, onions, and dill. Stir into mix.
3. Once potatoes are very tender, drain off all the water. Peel skins now if you don't like them (I like them) Chop potatoes into 1/2 inch chunks and put in large bowl. Then, stir in the mayo mix while potato's are still hot. Salt and pepper as needed.
4. Put covered in the fridge for at least 4 hours before eating.
Last edited on Thu Apr 23rd, 2020 11:04 pm by boojum