Almost an exact recipe that I got from my Uncle Bill 15 years ago & he’s a phenomenal cook!! Except I grate my sweet onion because we don’t care for chunks of raw onion. Even better the second & third day if it lasts that long! I also add a bit more sugar bc that’s a lot acid to offset.
A good hint to make the salad dressing smooth: I remove the egg yolk as if making deviled eggs, then I mash well w/a fork & add in the mustard slowly to make a smooth paste. Then once I’ve got it as smooth as I want, I add the rest of the ingredients in & add to my hot potatoes. I also have my dressing made BEFORE I even boil my potatoes so I can mix it immediately. I also add a lot of salt to the potatoes boiling water so they’re not bland. Now I’ve got to go make some!!
This is the best potato salad I have ever tasted. My husband was really impressed and asked that I make it often. I have tried various recipes in the past but this is superior.
This came out delicious. The only change is I didn’t include celery because I didn’t have any, I garnished with smoked paprika and bacon. The flavor reminds me of my friend’s potatoe salad, she’s originally from Virginia.
I typically hate potato salad with a passion….more a texture thing than taste. I made this recipe for my son who requested potato salad be on the meal plan for this week. In place of pickle relish I used zucchini relish instead…yum yum. Thankyou for an inspiring recipe, my son loved it
Ingredients:
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
paprika
Instructions:
Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
Add relish, celery, onion, and the chopped eggs. Mix in.
Add salt and pepper to taste.
Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
source :cokinghappy.com
