Potato Salad contains fork-tender white potatoes, sweet salad cubes, chopped onions, and boiled eggs in a creamy sauce. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
- 6 Russet potatoes
- water for boiling
- 1/2 teaspoon salt add to boiling water
- 3 hard boiled eggs chopped
- 1 medium white onion, chopped or red onion
- 2 tablespoons sweet salad cubes or sweet relish
- 1/2 tablespoon jarred pimentos (optional) chopped
- 1/2 tablespoon yellow mustard add more or less as desired
- salt to taste
- coarse ground black pepper to taste
- 1/4 teaspoon paprika for garnish optional
Thoroughly wash potatoes. Do not peel.
Place washed potatoes in bottom of a large saucepan. Cover with water. Add salt.
Simmer over medium-high heat until potatoes are fork tender (not hard/crunchy). Boiling time depends on thickness of potatoes. Check regularly. If the potatoes do become mushy, they can still be used to make Potato Salad.
Drain water from fork-tender potatoes. Allow to cool.
Peel skin off each potato. Chop into small pieces.
In a medium-sized bowl, combine chopped potatoes, chopped hard boiled eggs, chopped onions, sweet salad cubes (or sweet relish), and pimentos (if using).
Add mayonnaise (or Miracle Whip) by the tablespoon until satisfied with creamy texture. Add mustard by the teaspoon until satisfied with taste. Season with salt and coarse ground black pepper. Stir together until well combined.
Sprinkle top of prepared potato salad with paprika (if using). This step is optional.
Serve hot or cold.
Although delicious warm, it tastes better after 24 hours in the fridge. Place potato salad in a container and seal shut with an airtight lid or foil. Refrigerate until ready to serve.
Serving: 1serving | Calories: 226kcal | Carbohydrates: 43g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 277mg | Potassium: 959mg | Fiber: 3g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg