This is our family’s favorite potato salad and it always makes an appearance for the 4th of July. It has a lot of ingredients and you can leave some out or add some in and you will still have a great potato salad. But made this way it has quite a little kick to it—nice as a side dish for a summer barbecue.
Serves 8 to 10
6 medium size red potatoes, boiled until they are just tender
4 eggs, hardboiled
1 small green pepper, chopped fine
1 large dill pickle, chopped
2 celery ribs, chopped fine
1 cup chopped red onion
½ cup chopped parsley
½ cup sweet pickle relish
2 tablespoons yellow mustard
1 cup mayonnaise
1 tablespoon kosher salt
¼ teaspoon cayenne pepper (optional)
1 teaspoon ground black pepper
½ teaspoon hot sauce
When the potatoes are just cool enough to handle, peel them and cut them into 1 inch cubes. Peel the eggs, cut them in half and remove the yolks to a small glass bowl. Chop the egg whites and add them to the potatoes. Add the green pepper, pickle, celery, red onion, parsley, pickle relish and mix together.
Mash the egg yolks, and add in the yellow mustard, the mayonnaise, the salt, the red and black peppers and the hot sauce and mix until smooth. Add the mayonnaise mixture to the potato mixture and mix well.