Description
Creamy, southern-style potato salad recipe. The perfect side dish for picnics and summer cookouts.
Ingredients
- 2 Lbs Red Potatoes
- 4 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
- Place a large pot over high heat and fill it with 2.5 quarts of cool water.
- Add the potatoes, cover with a lid, leaving a crack on the side, and boil until tender.
(About 40-45 minutes) - Place a medium pot over high heat, and fill it with 1.5 quarts of cool water.
- Once the water comes to a boil, add the eggs and boil for 15 minutes.
- While the potatoes and eggs are boiling, chop the vegetables into small pieces.
- Once the eggs are done, set them aside in a cold bowl of water to chill.
- Remove the shells, smash the yolks, and chop the white into small pieces.
(Save one egg for the top.) - Once the potatoes are done, sit them in a large bowl of cold water to chill.
- Peel the skin and chop them into the desired-sized pieces.
- Add the chopped potatoes to a large mixing bowl.
- Add the sugar, seasonings, chopped vegetables, and eggs, then fold well.
- Add the condiments, then fold well.
- Slice the remaining egg into 4 pieces.
- Top the salad with sliced eggs and paprika for decoration.
- Cover the salad with plastic wrap and refrigerate to chill.
Nutrition
- Serving Size: 8
