The Best Potato Salad Recipe EVER
Creamy potato salad, perfect for summer cookouts or to finish off quick week night meals!
Ingredients
- 6-8 peeled all purpose yellow potatoes Yukon gold brand
- 4 hard boiled eggs
- 1 cup chopped onion
- 1/4 cup scallions optional
- 1 1/2 cup Mayonnaise Hellman's Mayonnaise
- 1/2 cup Relish
- 1 tsp yellow mustard
- 1/2 tsp celery salt
- 2/3 cup pickle juice sweet or dill, whatever you have on hand
- 1 TBSP paprika
- 1 TBSP onion powder
- 1/4 tsp pepper
Instructions
- Take 6-8 potatoes and cut them up in quarter sized pieces, place a large pot of water with 1 TBSP of salt to get it boiling.
- Once boiling reduce heat to medium and add the potatoes. Let the potatoes cook for 8-10 minutes. (They are done if you can easily pierce them with a fork.)
- Take another small pot and place 4 eggs in the pot and cover with cold water until 1-inch covered. Heat to a boil and then simmer covered for 6-8 minutes.
- Once the hard boiled eggs are cooked, place them in cold water and peel. Slice the eggs, set aside.
- Drain the potatoes in a colander. Add the potatoes to a big bowl.
- Add the pickle juice and let sit to cool for 10-20 minutes.
- While the potatoes are cooling, take a separate medium sized bowl to make the potato salad dressing.
- Add mayonnaise, relish, mustard, celery salt and onion powder. Mix well.
- Once the potatoes are cool, drain potatoes in colander once more.
- Add onions/ scallions to the potatoes and mix.
- Pour the dressing over the potatoes, and mix well to incorporate all the ingredients. Add salt and pepper to taste.
- Layer the sliced eggs on top, and sprinkle with paprika.
- Place bowl in refrigerator to chill for 1-2 hours. Enjoy!