Potato salad is a must-have for any get-together, BBQ, or 4th of July celebration. Some potato salad is pretty bland, but this recipe here will be spicy and delicious. It doesn’t have a lot of heat, but it does have a kick. With ingredients like apple cider vinegar and Dijon mustard you really can’t go wrong with this recipe.
- 5 pounds of Yukon Gold potatoes
- 2 cups of mayonnaise
- 1 cup of sweet pickle relish
- 1 Tablespoon yellow mustard
- 1 Tablespoon of Dijon mustard
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- 4 hard-boiled eggs peeled and diced
- 3 celery stalks diced
- 1/2 cup of sweet onion diced
- 1 Tablespoon fresh dill chopped
- salt and pepper to taste
- Wash and peel the potatoes. Quarter the potatoes and place them in a large stock pot. Fill the pot with cold water an inch above the potatoes. Place on high heat and bring to a boil. Cook until tender.
- In a separate medium bowl mix the mayonnaise, sweet pickle relish, mustards, apple cider vinegar, paprika, salt, and pepper to taste. Stir until this is smooth.
- Add to the mayonnaise mixture the chopped eggs, celery, onions, and dill.
- Once the potatoes are done drain the water. Chop the potatoes into half-inch chunks. Place the potatoes in a large bowl with an airtight lid. Allow them to cool in the refrigerator for two to four hours.
- Once the potatoes are cool to the touch mix in the mayonnaise mixture. Make sure it coats the potatoes well. Garnish with fresh dill and paprika.
- Recover the potatoes with the airtight lid and place in the refrigerator for another two to four hours. This will keep refrigerated for up to three days easily.
- Cooling the potatoes before adding the mayonnaise mixture is essential to keep the mayonnaise from going bad or separating.
- If you’re in a rush, the potatoes do not have to be peeled. They can simply be quartered with the peels on and later cut to size with the peels.
- If you can’t find Yukon Gold potatoes, then Russet potatoes will work.
- Avoid overcooking the potatoes. If the potatoes are overcooked to the point where they’re falling apart, it won’t be much of a potato salad but more like Mashed potato salad. To do this check after 15 minutes of cooking every five minutes.
- To check the potatoes, take a fork and try to insert it into the center. If the fork does go down to the center, they are perfectly done.
- Other ingredients that can be added to give a little bit more kick to your potato salad include diced jalapenos, diced habaneros, additional hard-boiled eggs, hot and spicy brown mustard, cayenne pepper, powdered cayenne pepper, parsley, diced shallots, diced spring onions, crushed garlic, and white pepper.
- Potato salad can be stored for up to seven days in the refrigerator. It does not freeze well. However, to reduce time, you can cook the potatoes the day before making the potato salad and put them in the refrigerator overnight.
- Each cup has 317 calories, 24 grams of carbohydrates, 5 grams of protein, and 22 grams of fat.
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