Potato Salad is not a dish you would eat everyday but definitely on the holidays. Every holiday, my family looks forward to this delicious dish and I enjoy making it because I know the outcome with the first bite. Now the saying that you can not try everyone’s potato salad can be true if you have a preference. Well this recipe is for every taste bud leaving no seconds behind. You can take this recipe to the cookouts or even make for those special holidays. I want to share this recipe with you so that it will leave everyone talking about how great it was.
First, I like to boil my eggs because they only take ten minutes to become hard. Since I am making this for my family, I normally boil a dozen large eggs. Once they have boiled then pour off the hot water and pour them in a bowl with cold water. This makes the peeling process so much easier. Tip: If you peel them under the cold water, then the shell comes off faster and easier. I always use a butter knife to slice them down the middle vertically cutting the yoke in half. Dig the yolk out and discard in a separate bowl. you will not use all of the yokes for the potato salad. Do this process to all except four eggs to use in the end for garnish.
Next, You can put on a pot of water and add a teaspoon of salt to it. Bring it to a boil, this is for the potatoes. So everyone is different when it comes to potatoes. You can choose between other kinds of potatoes but I use the Russet potatoes strictly for this recipe. If you have a peeler, then peel the potatoes before boiling them. Tip: If you do not have a peeler, then you can rinse and clean the potatoes before boiling them with the skin on. Once they are soft enough to stick a fork in them, then remove them from the heat and pour off the water. You could let them cool first before peeling the skin off with your fingers or even using a butter knife. Take your big mixing bowl and diced the potatoes to a fun sized.
Now it is time to combine all of the ingredients. You have already diced your potatoes in the bowl. Add your eggs once you diced those. I like my eggs to be a little chunky but others prefer them smaller. Then add them to the bowl. Add your mayonnaise, mustard, salt, pepper, sugar, dill relish, garlic powder, onion powder, smoked paprika, diced celery, parsley, and diced onions. Mix all contents well then taste it. You will be able to taste an imbalance of something. Sometimes I have to add a little more mayonnaise, salt, sugar, or maybe you are mustard person. It should not be too salty or too sweet but right in between where they balance each other out. Now take those extra eggs that we put to the side and slice them with the yoke in them as a garnish for the top. Sprinkle the top with a little more parsley and smoked paprika and wah-lah! You have put together an amazing dish that you and others will not be able to stop eating. Cool the bowl in the refrigerator at all times until time to served.
- 1 lb. Russet Potatoes, boiled and diced
- 1 dozen Large Eggs, boiled and diced
- 2-3 cups of mayonnaise
- 2 Tablespoons of yellow mustard
- 3 sticks of celery, diced
- 1/2 large yellow onion, diced
- 2 Tablespoons Onion Powder
- 2 Tablespoon Garlic Powder
- 1 Tablespoon Himalayan Salt
- 1 Tablespoon Ground Pepper
- 2 Tablespoon Sugar
- 1 Tablespoon Dill pickle relish
- 1 Tablespoon Smoked Paprika
- 2 Tablespoon Fresh Parsley
- Rinse off all vegetable in cold water.
- Dice the onions and celery sticks. Chop fresh parsley and set aside.
- Get out a pot, add water and salt and bring to a boil. Add a dozen of eggs and cook for 10 minutes. Once, finished then pour off hot water and add cool water, set aside.
- Peel the potatoes with a peeler. Get out another pot and add water. Add salt and bring to a boil. Add peeled potatoes and boil until soft enough to stick a fork through them. Remove from heat. Pour off water.
- Diced potatoes to bite-size. Dice egg whites. Add both to a big mixing bowl.
- Add diced onions and diced celery.
- Add mayo, mustard, onion powder, garlic powder, salt, pepper, sugar, paprika, parlsey and relish.
- Mix ingredients well.
- Garnish with sliced whole boiled eggs on top, smoked paprika sprinkled all over and fresh chopped parlsey.
- Serve cold.