Potato Salad is the ultimate cook out food. I don’t think I’ve ever been to a cook out that didn’t serve this side dish. It’s a southern staple.
However, I had never made it before. Cook outs are a summer thing, so I knew that the one Zack was having at work would be my last chance to make some this year.
I found a recipe that seemed easy enough and decided to try it out.
Every bit of it got eaten at Zack’s cook out. People were raving about how good it was. I don’t like potato salad, so it didn’t appeal to me, but that’s besides the point.
I like that you slice an egg and sprinkle with paprika for the top. Makes it look decorative and fancy.
Old Fashioned Potato Salad
Prep: 15 minutes. Total: 1 hour 5 minutes, including cooling. Makes 12 servings.
– 2 lb red potatoes (5-6 large) peeled, cubed
– 1 tsp. salt
– 3 hard boiled eggs, divided
– 1/2 cup mayonnaise
– 2 ribs celery, finely chopped (about 1/2 cup)
– 1 small onion, finely chopped (about 1/2 cup)
– 3 tbsp. yellow mustard
– 3 tbsp. sweet pickle relish
– 1 tbsp. sugar
– dash paprika
Cook potatoes in boiling salted water in large saucepan 10-15 minutes or just until tender; drain. Cool.
Meanwhile, chop 2 eggs; slice remaining egg. Mix mayonnaise, celery, onions, chopped eggs, relish, mustard, and sugar in a large bowl. Gently stir in potatoes.
Top with sliced egg and paprika.
