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.
Potato Salad
Serves 8 to 10
Ingredients
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.
My favorite potato salad is a German potato salad that is served at The Plaza Restaurant in the Magic Kingdom! It is really simple and extremely yummy. And, I think, just right on hot summer days.
Sounds perfectly wonderful. As a new (and fortunate) reader, think this will be the first I’ll try. Purrrrrfect for the 4th, as you cleverly indicate.
This is a good recipe. I persevered though I was missing some ingredients and took some shortcuts and made mistakes. Didn’t peel the potatoes – Hey! it was 10pm; and should have followed your dictum to cut potatoes small. I’d never separated the yolks from the whites in previous recipes – it’s a very nice touch, and despite my shortcomings – tastes great! Many thanks.
I’m glad you liked this…and I also love the tip about separating the yolks from the whites–my mother used that technique in most of her salads…tuna, chicken, shrimp–anytime she added a chopped egg –smart ladies those cooks we learn from!
Oh gee, now why hadn’t I ever thought (or heard) to separate the whites from the yolks? Makes perfect sense and would probably add another layer of flavor to the dressing. 😉 I love learning new tricks!