Old-Fashioned Potato Salad
Here's a simple menu to get you started. The potato salad makes a large bowl, enough to last an entire weekend, or perfect if you're teaming up with friends for a picnic pot luck! Be creative and add your family favorites!
- 5 pounds - Yukon gold potatoes, washed and unpeeled
- 8 each - Large eggs
- 1 cup - Finely chopped celery hearts
- 1/2 cup - Finely chopped sweet onion
- 1/2 cup + 3 tablespoons (or to taste) - Sweet pickle relish
- 1/2 cup - Halved and thinly sliced red radish
- 3 cups - Mayonnaise (not Miracle Whip®)
- 3 tablespoons - Dijon mustard
- 2 tablespoons - White vinegar
- 1 teaspoon - Celery seed
- 1/2 teaspoon - Salt
- 1/8 teaspoon - Pepper
- As needed - Paprika or dll weed
Cover the potatoes with water in a large pot. Cover. Bring to a boil. Lower heat and cook until tender, approximately 30 to 35 minutes. Drain, rinse and cool until you can hold without burning your hands. They should still be warm. Peel the potatoes.
Meanwhile, cover the eggs with cold water in a pan. Cover. Bring to a boil. Lower heat and cook for 2 minutes. Turn off the heat and allow to sit in the water, covered, for 12 minutes. Drain and put into ice water to chill for easier peeling. Peel.
In a very large bowl, combine the celery, onion, pickle relish, mayonnaise, radish, Dijon mustard, white vinegar, celery seed, salt and pepper. Dice the eggs and stir in. Dice the slightly warm potatoes into the dressing. Gently toss until well covered. Add additional salt and pepper if desired, to taste.
Turn into serving bowl and sprinkle with paprika or dried dill weed to garnish.