Family Style Potato Salad

Contributed by Courtney Kotlicky

Ingredients

Ingredients:

6 medium Yukon Gold potatoes with the skin on, cut into one-inch cubes

3 to 4 hard boiled eggs, diced

1 medium yellow onion, diced

3 stalks of celery, diced

1 green bell pepper, diced

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 dash of Morton’s Season-All (this is very salty so don’t use too much)

Hellman’s Mayonnaise, measured out in 1 cup increments

2 heaping tablespoons deli style / coarse mustard

Sweet pickle relish, added 1 heaping teaspoon at a time

Fresh chopped parsley

Step 1

Boil the potatoes in salted water until fork tender.

Step 2

Remove from the water and run under cold water to shock and stop the cooking.

Step 4

Add the diced hard-boiled eggs and vegetables.

Step 5

Add the dry seasonings.

Step 6

Add 1 cup of mayonnaise, 2 tablespoons of mustard and the sweet relish.

Step 7

Gently fold the dressing and seasonings into the potatoes, eggs and vegetables to combine. Everything should have an even coating of dressing.

Step 8

If the salad is too dry add a bit more mayonnaise and fold in.

Step 9

Taste and adjust seasonings.

Step 10

For presentation, flatten the salad, and coat with a bit of salt, pepper, paprika, onion powder, garlic powder and fresh chopped parsley.