Serves: 8 to 10
Prep Time: 10 Min
Cook Time: 10 Min
Cooking Method: Stove Top
5 lb Idaho potatoes, peel and cubed
1/2 c Sweet relish
1 1/4 to 2 c Mayonnaise
1/2 Tbsp of Mustard
Peel potatoes and cut into 1 inch cubes and rinse them.
Place in a 5 quart pot, add water and cover (I add some salt to water).
Boil for approximately 7 to 8 minutes
(Time may vary so check for firmness around 5 to 6 minutes, don’t over cook and don’t under cook, you don’t want mashed potato salad and you don’t want under cooked potatoes.)
Drain and rinse in cold water.
In a separate bowl, combine relish, mustard and mayonnaise. Stir briskly.
Once potatoes are cooled, add mayonnaise mixture
Other optional ingredients;
Sweet pickles, dill pickles, onions, hard boiled eggs, paprika, celery.
If adding sweet pickles;
1/4 c sweet pickles.
If adding dill pickles;
1/2 c dill pickles.
If adding boiled eggs;
5 hard boiled eggs sliced 3-4 times long ways and mix into the potato salad. Another option you have is to place the sliced hard boiled eggs strategically atop the potato salad.
If adding onions;
Sweet onions are your best options if you decide to add onion. I never add this ingredient to my potato salad. But you should only use 1/2 medium sized onion and dice it in as thin as dices as possible.
If adding celery;
1 stalk of celery is all you need. Dice in as thin as dices are possible. (Another ingredient I never add to my potato salad.)
If adding paprika;
Paprika is to be sprinkled on top of the potato salad. Don't use much. You don't want to overpower it.
A really nice side dish to go with BBQ! Not bad with fried chicken or for the holiday meals either.
This looks wonderful! This is in my list to cook..... Eventually....