Potato Salad

The hubs and I are headed to dinner at some friends' house, and I was tapped to bring a side dish to go along with pork tenderloin.  I still have a lot of potatoes left over from our summer csa...

photo from here

...so I knew I wanted to do a potato side dish.  Typically I would go for roasted potatoes to go alongside pork tenderloin, but for some reason I was craving this potato salad instead.  Perhaps it's because it's football season and potato salad is a standard tailgating dish.  Or perhaps it's because I haven't had this particular potato salad in about a year (when a friend of mine served it -- hi Lauren!), and I remembered how good it is.  I don't know where she got the recipe but I do not that I'm still thinking about it a year later.  Either way, this potato salad won, and I'm taking it along to dinner with friends.  Fingers crossed they like it!

The eggs are the secret ingredient (except not so secret since you can see them!).  They add a creamy texture without adding more mayonnaise.  Not that we're not mayonnaise eaters in our family.  Because we are.  But it's still nice to have something a little unexpected in the potato salad.  The sweet relish also gives it a nice sweet and tangy flavor without being overpowering.  Bottom line: delish. 

So whether you're going to eat with friends, going to tailgate, or just have a lot of potatoes left over from your summer csa, you can't go wrong with this recipe.  Enjoy! 


2 lbs new potatoes
3/4 cup mayonnaise (not "light" and preferably organic)
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar (or regular vinegar if it's what you have on hand)
4 heaping tablespoons sweet relish (or more!)
2 eggs, hard boiled and smashed
1/2 white onion, diced
1 teaspoon celery seed
salt, pepper, and paprika to taste
dash of Cajun seasoning if you have it (I didn't so I left it out and it was still v. delish)


Put potatoes in large saucepan and cover with water.  Bring water to boil and boil potatoes until tender about 20 minutes. Remove from water, cut into cubes, leaving skin on, and put in large bowl.

In a small bowl add mayonnaise, mustard, vinegar, sweet relish, celery seed, salt, pepper, and paprika (and Cajun season if you're using it.  Stir to combine.

Add mayonnaise mixture, onion, and eggs to potatoes.  Stir carefully (you don't want potatoes to mash!).  Cover and place in fridge until ready to serve.

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