Perfect Potato Salad

This is a potato salad that I get asked to bring to all the barbecues I’m invited to. This is adapted from my mom’s recipe with adjusted ingredient measurements and added seasonings

Perfect Potato Salad
Ingredients

  • 6 Medium Yukon Gold Potatoes, washed but not peeled
  • 6 Large Hard Boiled Eggs, peeled, diced
  • 1 Medium Yellow Sweet Onion, diced
  • Salt

Dressing-
  • 1 1/2 Cups Mayonnaise
  • 2 Tablespoons Yellow Mustard (Or Dijon) 
  • 1/2-3/4 Cup Sweet Relish 
  • 2 Dashes Of Worcestershire  
  • Pickle juice, to thin out dressing, if needed
  • Paprika, to taste
  • Salt, to taste

Instructions 
Place washed, but not peeled potatoes in a pot, cover with COLD water, along with 2 tablespoons of salt. 
Bring to boil, cook until fork tender. 
Remove from pot, place on paper towel, cool, and peel. 
Once peeled, chop the potatoes, and combine with diced eggs and onions. 

Combine the dressing ingredients. Pour over the salad, and stir to coat evenly. Season to taste. Serve

*Best if made ahead of time, and refrigerated so flavors can mingle and blend.
*Can be kept in the fridge for 3-5 days 

Serves 6-8, as a side dish

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