Whole Lotta Love Potato Salad |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 15 |
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This is a recipe I've developed over the years. It's always a big hit at family BBQs. I took a batch over to a neighbor's cook out and the lady of the house took one bite and exclaimed There's a whole lotta love in this potato salad. Ingredients:
3 lbs russet potatoes (5-6 medium) |
1 cup mayonnaise |
2 tablespoons yellow mustard |
2 teaspoons coarse black pepper |
2 teaspoons salt |
1 teaspoon dill |
1/2 cup tomato |
1/2 cup bell pepper |
1 cup onion |
1/2 cup sweet pickle relish |
5 eggs |
2 teaspoons paprika |
Directions:
1. Add potatoes to boiling, salted water. Once water returns to a brisk boil, stir occasionally, and after 4 or 5 minutes check for doneness often. I found the best way is to take one of the larger pieces out and taste. As soon as the sample piece no longer has a raw potato taste, but is still firm, remove, drain, and immerse in cold water to stop cooking. Chill.
2. Mix mayo, mustard, pepper, salt, and dill.
3. Chop onion to a medium dice.
4. Dice firm tomato and squeeze off juice.
5. Dice bell pepper.
6. Squeeze off juice from pickle relish.
7. Once potatoes are chilled, gently fold in the onions, tomatoes, and bell pepper.
8. Gently fold in the sauce. Don't add all at once. Add until you have the desired consistency.
9. Remove yokes from 3 of the eggs and crumble into the salad. (Adding extra crumbled hard boiled egg yokes is also a great way dry up the salad should it be too soupy).
10. Dice the whites and add to salad.
11. Slice the remaining 2 hard boiled eggs using an egg slicer.
12. Pour salad into serving container and spread top smooth.
13. Top with egg slices, then sprinkle on paprika.
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