Potato salad is a hearty side dish. Pairs well with baked pork chops, fried chicken, fried fish, meatloaf, or whatever you like. Also superb with a ham sandwich.
This easy recipe can be adjusted to suit your taste. Just add more or less of preferred ingredients.
People are passionate about ingredients in their potato salad. Some prefer mayo while others will only use Miracle Whip which is slightly sweet and spicy.
Sweet salad cubes or sweet relish? Both contain cucumbers, red peppers, and the same seasonings. The difference is size and texture. Sweet relish has a fine texture. Sweet salad cubes are cut larger and have a crunchy texture. Use either one in this recipe. I used sweet salad cubes provided by Mt. Olive Pickles, my preferred brand.
Thoroughly wash potatoes. Do not peel. Set aside. Add 2 cups of water to a large sauce pan. Stir in salt. Add washed potatoes. Add more water to cover.
Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer. Rinse fork tender potatoes in cold water. Cool 15-20 minutes. Peel. Cut into bite sized pieces.
In a medium-sized bowl, combine potatoes, chopped eggs, onion, sweet salad cubes (or sweet relish), and chopped pimentos (if using). Add mayonnaise (or Miracle Whip) one tablespoon at a time until satisfied with creamy texture. Add mustard a little at a time until satisfied. Season with salt. Stir together.
Garnish prepared potato salad by lightly sprinkling paprika over top (optional).
Serve immediately. Or, cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better the next day.
Firm boiled potatoes are too crunchy in potato salad. The best texture is boiled until fork tender. These semi-mushy potatoes will fall apart after boiling. Simple peel and gently chop into small pieces.