This Potato Salad Extraordinaire is the ultimate side dish for picnics, barbecues, or family gatherings. With its creamy dressing, crunchy vegetables, and perfectly cooked potatoes, this recipe is a crowd-pleaser that will have everyone coming back for seconds. It’s hearty, flavorful, and easy to make!
Ingredients:
- Russet potatoes – 5 lb
- Eggs, hard-boiled – 8
- Chopped red onion – 1 ½ cups
- Chopped celery – 1 cup
- Chopped green pepper – ½ cup
- Dark brown sugar, firmly packed – ¼ cup
- Sweet pickle relish – ½ cup
- Mayonnaise – 3 cups
- Mustard – ½ cup
- Salt – 1 tsp (plus more for boiling water)
- Pepper – ½ tsp
Instructions:
- Cook the Potatoes:
- Place the potatoes in a large pot and cover them with cold water. Add enough salt to the water so it tastes salty but not overwhelming.
- Bring the water to a boil over medium-high heat. Cook the potatoes until they are just tender when pierced with a fork—do not overcook, as you want them to hold their shape.
- Drain the potatoes and let them cool slightly. Once they’re cool enough to handle, rub the peels off gently with your fingers or a paper towel. Cut the peeled potatoes into bite-sized chunks and set aside.
- Prepare the Eggs and Vegetables:
- Peel and chop the hard-boiled eggs into small pieces.
- In a large mixing bowl, combine the chopped eggs, red onion, celery, and green pepper. Add the cooled potato chunks and toss everything together gently.
- Make the Dressing:
- In a separate bowl, whisk together the dark brown sugar, sweet pickle relish, mayonnaise, and mustard until smooth and well combined.
- Combine and Mix:
- Pour the dressing over the potato mixture. Gently fold everything together until the potatoes and vegetables are evenly coated with the creamy dressing. Be careful not to mash the potatoes while mixing.
- Season with salt and pepper to taste.
- Chill and Serve:
- Cover the potato salad and refrigerate for at least 2–3 hours (or overnight) to allow the flavors to meld together.
- Before serving, give the salad a gentle stir and adjust seasoning if needed.
Tips for Success:
- Potato Peeling Hack: Boiling the potatoes with their skins on helps them retain their texture and makes peeling easier after cooking. Just rub the peels off once they’ve cooled slightly.
- Customize Your Salad: Feel free to add extras like diced pickles, chopped dill, or even boiled carrots for added flavor and color.
- Make Ahead: This potato salad tastes even better the next day, making it perfect for meal prep or entertaining.
- Lighten It Up: For a lighter version, substitute half of the mayonnaise with Greek yogurt or sour cream.
This Potato Salad Extraordinaire is creamy, tangy, and loaded with texture from the crunchy vegetables and tender potatoes. Whether you’re serving it at a summer barbecue or alongside your favorite comfort food, this recipe is sure to become a staple in your kitchen. Enjoy!
