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Potato Salad

When I think of side dishes for cooking out or BBQ I think of things like baked beans, corn on the cob, potato salad, coleslaw, etc. Since my mother in law and stepson are coming into town today, and we will be out all day tomorrow, I went ahead and made my side dish for tomorrow's dinner. We will be grilling turkey hot dogs so of course my sides of choice are baked beans and potato salad. I know some of you may not like potato salad for many different reasons but I urge you to try this recipe. I have had those who hate potato salad love it. Heck I actually despise everyone else's potato salad especially because it's usually loaded with raw onion. There's just something about biting into a chunk of raw onion that really gets my gag reflexes going. Now don't get me wrong I like the flavor of onions in cooking but I can not eat raw onion, I just can't do it! 

This potato salad recipe is simple and while it does take some prepping it is easy enough for a novice cook to accomplish relatively quickly. The best part about potato salad is letting it sit in the fridge for several hours to get cold and allow the flavors to meld. This makes it a great side dish to prep the night before. If you're looking for another great summer side dish to bring to a potluck or even for a light supper, check out my post here where I share my hubby's pasta salad recipe! 

Potato Salad

  • 2 pounds russet potatoes, peeled and rinsed
  • 4 large eggs
  • 1 cup mayo
  • 1/4 cup dill relish
  • 1 tbsp distilled white vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp onion powder
  • 1 & 1/2 tsp celery salt
  • 1/2 tsp ground black pepper
  1. Place eggs carefully into a small pot. Cover with cold water. Bring water to a boil and cook for approximately 15-20 minutes. Remove pot from stove and immediately drain out the boiling water. Fill the pot with cold water and add some ice cubes to stop the cooking process. 
  2. Peel all of your potatoes and rinse with cold water to remove any debris. Make sure all of the potatoes are relatively the same size so they can cook evenly. If you need to, cut the large potatoes in half. Place into a large pot and cover with cold water. Using regular table salt, salt the water well. Bring potatoes to a boil and cook until fork tender, approximately 30 minutes. Remove from stove and carefully drain the potatoes. Let potatoes cool enough to be able to handle them. 
  3. While the potatoes and eggs are cooking, gather the remainder of the ingredients and a large mixing bowl. 
  4. Add the mayo, dill relish, white vinegar, yellow mustard, onion powder, celery salt and ground black pepper to the large mixing bowl. Stir to combine. 
  5. Once the hard boiled eggs have cooled, dice them into relatively small pieces and stir into the large mixing bowl. 
  6. Once the potatoes are cool enough to handle, cut them into small cubes and toss into the large mixing bowl with the diced eggs and the potato salad dressing. 
  7. Stir to combine well. Cover bowl with saran wrap or transfer to a large container with a lid and place into the fridge. 
  8. Refrigerate potato salad for at least 4 hours prior to serving.  


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