Old Fashioned Potato Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Adapted from Cooking with Mary and Friends Ingredients:
10 cups red potatoes (or yukon gold potatoes, small to medium, roughly peeled and diced, do not use russet) |
3/4 cup celery, diced |
1/3 cup yellow mustard |
1/3 cup sweet pickle relish |
1 cup mayonnaise (not miracle whip) |
2 -3 hard-boiled eggs, chopped (optional) |
2 teaspoons sea salt (adjust to taste) |
2 -3 teaspoons course-ground black pepper (adjust to taste) |
paprika, to dust over top |
fresh parsley leaves, to dust over top |
Directions:
1. Bring peeled, diced potatoes to a boil in a large stock pot; cook approximately 5 minutes or until just tender (you don't want mashed potatoes). Immediately drain and rinse several times in cold water to stop the cooking process; drain and put into large mixing bowl. Add next 7 ingredients and mix until thoroughly combined; adjusting amounts of relish, mayo and mustard to suit your taste. You want it to be creamy, but not too soupy. Adjust seasonings and place potato salad in a large, covered storage container; dust top with paprika and parsely leaves if desired. Refrigerate several hours before serving.
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