The Most Delicious Potato Salad

READY IN: 30mins

INGREDIENTS

  • 3lbsyukon gold potatoes, Russet potatoes(cut into 3/4 inch cubes) or 3 lbsred potatoes (cut into 3/4 inch cubes)
  • 2tablespoonsapple cider vinegar
  • 1 14 cupsmayonnaise
  • 13 cupdill pickle relish
  • 1teaspooncelery salt
  • 1teaspoonDijon mustard
  • 4hard-boiled eggs, diced
  • 2celery ribs, diced
  • half a small red onion, thinly sliced
  • sea salt, to taste
  • freshly cracked black pepper, to taste
  • smoked paprika
  • Old Bay Seasoning, to taste
  • chopped fresh chives, to taste
  • extra sliced hard-boiled egg, to taste
  • NUTRITION INFO

    Serving Size: 1 (261) g

    Servings Per Recipe:6

    Calories: 270.4

    Calories from Fat 35 g 13 %

    Total Fat 3.9 g 5 %

    Saturated Fat 1.2 g 5 %

    Cholesterol 124.3 mg 41 %

    Sodium 219.2 mg 9 %

    Total Carbohydrate51.2 g 17 %

    Dietary Fiber 4.8 g 19 %

    Sugars 2.6 g 10 %

    Protein 8.7 g 17 %

    DIRECTIONS

  • Place the diced potatoes in a large stockpot and add enough water so the potatoes are covered by an inch.
  • Cook over medium high heat until the water reaches a boil.Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5to 8 minutes or until the potatoes pierce easily with a fork.
  • Drain the potatoes in a colander.Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20 to 30 minutes or until cool enough to handle.
  • Meanwhile, whisk together the mayo, celery, salt, mustard, and pickle relish in a medium bowl until evenly combined.
  • Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery, and onion.Toss gently until evenly combined.
  • Taste and season with salt and pepper, to taste.Feel free to add in a tablespoon or two of pickle juice if you like.
  • Transfer the potato salad to a serving bowl, cover, and refrigerate for 1 to 2 hours to chil.
  • Serve chilled or refrigerate in a sealed container for up to 3 days.
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