Everyone has a “favorite” of this fun summer-time side dish! I’ve had all kinds, from mustard, to buffalo, to German, to made with baked potatoes and dill pickles and so many more. While I enjoy them all, I always find myself coming back to this slightly mustardy, slightly sweet, pickle relish potato salad.
14 red or Yukon Gold potatoes (small to medium), roughly peeled and diced (do not use Russet)
2-3 stalks celery, diced
1/3 cup yellow mustard
1/3 cup sweet pickle relish (make your own)
1 cup (approx) mayonnaise (I do not use salad dressing such as Miracle Whip)
2-3 hard boiled eggs, chopped (reserve one to slice and add to top of salad)
2 tsp. sea salt (adjust to taste)
2-3 tsp. course-ground black pepper (adjust to taste)
Paprika to dust over top
Parsley leaves to dust over top
Bring peeled, diced potatoes to a boil in a large stock pot; cook approx. 5 minutes or until just tender (you don’t want mashed potatoes).
Immediately drain and rinse several times in cold water to stop the cooking process; drain and put into large mixing bowl.
Add next 7 ingredients and mix until thoroughly combined; adjusting amounts of relish, mayo and mustard to suit your taste. You want it to be creamy, but not too soupy.
Adjust seasonings and place potato salad in a large, covered storage container; Top with sliced hard boiled egg and dust top with paprika and parsley leaves if desired. Refrigerate several hours before serving.
Servings: Approx. 8-10 medium to large-sized servings