Potato Salad Extraordinaire Recipe
Potato Salad Extraordinaire is a classic, creamy potato salad featuring tender boiled Russet potatoes, hard-boiled eggs, crisp vegetables, and a sweet and tangy dressing. Perfect as a side dish for barbecues, picnics, or holiday meals, this recipe balances the earthiness of potatoes with the crunch of celery and green pepper, all enhanced by a flavorful blend of mayonnaise, mustard, sweet pickle relish, and brown sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Potatoes and Vegetables
- 5 pounds Russet potatoes
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1/2 cup chopped green pepper
Eggs
- 8 hard-boiled eggs
Dressing
- 1/4 cup dark brown sugar, firmly packed
- 1/2 cup sweet pickle relish
- 3 cups mayonnaise
- 1/2 cup mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Boil Potatoes: Place the Russet potatoes in a large pot and cover with water. Add salt until the water tastes salty but not overly so. Bring to a boil and cook the potatoes until they are just tender. Avoid overcooking to prevent them from falling apart. Boil the potatoes with their skins on, as the skins will be rubbed off later after cooling.
- Cool and Cut Potatoes: Let the potatoes cool until they can be handled safely. Then, cut them into chunks of your preferred size.
- Prepare Vegetables and Eggs: Chop the hard-boiled eggs and add them to the potato chunks. Add the chopped red onion, celery, and green pepper to the mixture.
- Toss Ingredients: Gently toss the potatoes, eggs, and vegetables together to combine all elements evenly.
- Make Dressing: In a separate bowl, mix together the dark brown sugar, sweet pickle relish, mayonnaise, and mustard until smooth and well combined.
- Combine Dressing and Salad: Pour the dressing over the potato mixture and mix thoroughly to ensure all pieces are coated evenly.
- Season and Chill: Add salt and pepper to taste. Cover the salad and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
- Boiling potatoes with the skins on helps retain nutrients and prevents the potatoes from absorbing excess water.
- Cooling potatoes before cutting helps maintain their shape and prevents mushiness.
- Refrigerate the salad well before serving to enhance flavor and texture.
- Adjust the amount of salt and pepper according to personal preference.
- This salad keeps well refrigerated for up to 3 days.
Keywords: potato salad, classic potato salad, mayonnaise potato salad, picnic salad, summer side dish, egg potato salad
Find it online: https://www.sanacooks.com/potato-salad-extraordinaire-recipe/
