Potato Salad
Image: Large glass bowl containing a salad made with potatoes, eggs, celery, mayonnaise dressing and herbs for garnish.
Description: Nothing compliments southern summer gatherings, barbeques, or Sunday family dinners quite like potato salad, and this classic potato salad recipe is sure to be a crowd favorite!
Yield: Recipe makes 4-6 servings.
Ingredients:
6 medium boiled potatoes
4 boiled eggs (3 to mix into salad, 1 to slice for topping)
1 cup chopped celery
2 teaspoon onion powder
2 teaspoon garlic powder
1/2 cup + 2 Tablespoons pickle relish
1 1/4 cup mayonnaise
1 teaspoon lemon juice
2 tablespoons Dijon Mustard
1 teaspoon celery seed
½ teaspoon fine sea salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
Garnish:
1 boiled egg, sliced
fresh parsley
smoked paprika
Directions:
Bring a large pot of salted water to a boil and a small pot of water to a boil. Add potatoes to the large pot and the eggs to the small pot. Cook the potatoes for about 15 minutes or until tender but still firm. For the eggs, let the water boil for approximately 30 seconds, then turn off the heat, cover and let sit for 10-12 minutes.
Drain and rinse the potatoes and eggs together under cold running water for a few seconds. Place them in the refrigerator to cool while you gather the rest of the ingredients.
While the potatoes and eggs are chilling, chop the celery and create the mayonnaise dressing for the potato salad by combining the salt, mayo, garlic, onion, pickle relish, lemon juice, mustard, celery seed, cayenne pepper and smoked paprika. Set this aside.
Peel and chop the eggs and potatoes and add to a big mixing bowl. Next, add the chopped celery and the potato salad dressing. Mix together well, slightly mashing a small amount of potatoes as you mix, which will give creaminess to the potato salad at the end.
Garnish with sliced eggs, chopped fresh parsley, and smoked paprika, Refrigerate for at least 1 hour before serving. Serve chilled.