• Entree
  • Dessert
  • Side Dish
  • Appetizer

Tastee Recipe

We’re Revealing The Secret To The Yummiest Potato Salad In The World

13 December 2017
Anna - TasteeRecipe
2 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, green onion, hard-boiled eggs, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, mayo, McCormick spices, Morton salt, mustard, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato salad with eggs, potatoes, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet paprika, sweet pickle relish, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white vinegar

It had never occurred to me to add sweet pickle relish to a potato salad recipe but once I tried it, there’s no going back!

Also, for mustard I used Dijon – I think it works perfectly and gives this salad even more flavor. Don’t worry; this is not going to taste mustardy at all. In fact, you could even add a little bit more of it, and it would still turn out awesome. I like to cut the potatoes into smaller pieces but you can leave them in bigger chunks, too, if that’s your cup of tea!

 

Ingredients

8 medium potatoes, peeled and quartered

2 tbsp white vinegar

5 hard-boiled eggs, peeled

2 celery stalks, diced

4 green onion stalks, diced

1½ cup mayo

1 tbsp mustard

2 tbsp sweet pickle relish

1 tsp sweet paprika (optional)

Salt and pepper to taste

 

Instructions:

Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.

Cut the potatoes into ½ inch pieces.

Put potatoes in a large bowl, drizzle with white vinegar and stir.

Chop the eggs and add to the potatoes.

In another bowl, mix mayo, mustard and sweet pickle relish.

Add the mayo mixture to the potato salad and stir to combine.

Add salt and pepper to taste.

Put the potato salad in a serving bowl and sprinkle with paprika.

 

 

USE RED NEXT PAGE LINK BELOW

 NEXT PAGE >>

Quick tip: You’ll get 12 servings from this recipe.

Big thanks to Melanie Cooks for this delicious recipe!

Pages: 1 2
2 Comments
  1. Ruby March 10, 2018 at 12:00 am Reply

    I have always put sweet pickle relish in my potato salad. Looks almost like the same recipe I use only my dressing is about a cup of Miracle Whip, 1T vinegar, 1 T mustard, about 3 T sugar. Yummy

  2. Clarissa Stuart May 6, 2018 at 4:44 am Reply

    NO to the sweet pickles. Just don’t. Potato salad and sweet pickles are mutually exclusive. Potatoes, celery, onion, hardboiled eggs, real mayo, French’s mustard, dill weed, and salt & pepper are all that is needed for absolutely PERFECT potato salad.

Leave a Reply Cancel reply

*
*

Search Our Recipes

Tastee Recipe On Facebook

Facebook
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015

Pages

  • HOME
  • TERMS OF USE
  • PRIVACY POLICY
  • CURATION POLICY
  • DMCA POLICY
  • CONTACT US
Copyright 2017 Tastee Recipe

IMPORTANT DISCLOSURE:

We are often compensated for products we link to. Click here for details.