I love potatoes anyway you can fix them. It is no wonder that I love this recipe for potato salad because it combines some of my favorite ingredients into a dish relished by my family and friends. And it is easy to make; you can vary the amounts of any of the ingredients according to taste.
- 6 large russet potatoes, peeled & diced into ½ inch cubes
- 4 hardboiled eggs, diced
- 1 Cup chopped onions
- ¼ Cup Pickle relish
- 1 Cup Mayonnaise
- 2 Tbsp. mustard
- 1 tsp. celery salt
- ½ tsp. salt
- ½ tsp. onion powder
- ½ tsp. garlic powder
Place potatoes in a pan. Add 2 Tbsp. vinegar and water to cover. (I use the vinegar from my jar of pickled jalapeno slices to give it a very subtle kick.) Bring to a boil and cook for 20 minutes. Test the doneness of the potatoes by removing one cube from the pan and piercing it with a fork. The outside should be firm but the inside tender. If not, cook a little longer. These potatoes will not just fall apart. They will hold their shape.
While the potatoes are cooking combine the remaining ingredients (except the paprika) in the bottom of a large steel mixing bowl stirring well.
When the potatoes are done, drain water completely and cool in the strainer for about 2 minutes. Then while still hot add to the mixture in the bowl and stir. Sprinkle the top with paprika and cool for at least 3 hours in the fridge.