Old Fashioned Potato Salad
- 10 cups red potatoes (or yukon gold potatoes, small to medium, roughly peeled and diced, do not use Russet)
- 3/4 cup celery, diced
- 1/3 cup yellow mustard
- 1/3 cup sweet pickle relish
- 1 cup mayonnaise (not Miracle Whip)
- 2 -3 hard-boiled eggs, chopped (optional)
- 2 teaspoons sea salt (adjust to taste)
- 2 -3 teaspoons course-ground black pepper (adjust to taste)
- paprika, to dust over top
- fresh parsley leaves, to dust over top
- Bring peeled, diced potatoes to a boil in a large stock pot; cook approximately 5 minutes or until just tender (you don't want mashed potatoes). Immediately drain and rinse several times in cold water to stop the cooking process; drain and put into large mixing bowl. Add next 7 ingredients and mix until thoroughly combined; adjusting amounts of relish, mayo and mustard to suit your taste. You want it to be creamy, but not too soupy. Adjust seasonings and place potato salad in a large, covered storage container; dust top with paprika and parsely leaves if desired. Refrigerate several hours before serving.
red potatoes, celery, yellow mustard, sweet pickle relish, mayonnaise, eggs, salt, courseground black pepper, paprika, parsley
Taken from www.food.com/recipe/old-fashioned-potato-salad-500815 (may not work)