Description
Creamy, delicious, southern potato salad recipe. The perfect side dish for picnics and cookouts.
Ingredients
- 2 Lbs Red Potatoes
- 3 Qts Water
- 4 Large Eggs (1 for the top)
- 2 Tbs Red Onions, finely chopped
- 1 Tbs Celery, finely chopped
- 1 Tbs Green Bell Peppers, finely chopped
- 1 Tbs Red Bell Peppers, finely chopped
- 3/4 Cup Hellman’s Mayo
- 1/2 Cup Miracle Whip
- 2 Tbs Sweet Relish
- 1 Tsp Mustard
- 1 Tbs Sugar
- 1–1/2 Tsp Salt or Salt to Taste
- 1/4 Tsp Garlic Powder (optional)
- 1/4 Tsp Black Pepper
- Paprika (For Decoration Purposes)
Instructions
- Fill a large pot with cool water, add in the potatoes, cover with a lid, leaving a crack on the side, and boil until fork tender.
- Meanwhile, add eggs to a small pot, add 1.5 qts water, place over high heat, and boil for 20 minutes.
Sit eggs in a bowl of cold water once done. - While potatoes and eggs are boiling, chop vegetables into small pieces.
- Once the eggs are chilled, remove the shell, smash the yolks, and chop the whites into small pieces.
Save one egg for the top. - Once the potatoes are done, peel the skin and chop potatoes into desired size pieces, then add to a large mixing bowl.
- Add in the sugar, seasonings, chopped vegetables, and eggs, then fold well.
- Add in the condiments, then fold well.
- Slice the remaining egg into pieces of 5, then add to the top with the paprika for decoration purposes.
- Cover with plastic wrap and set in the refrigerator to chill.
Nutrition
- Serving Size: 8
