I have been making potato salad for as long as I can remember; tweaking it along the way. I’ve finally come up with this recipe that always gets raves at family reunions and church potlucks.
Blue Ribbon Recipe
This potato salad is a little bit of a surprise. It’s not traditional, but it’s so good. Don’t let the brown sugar throw you off, it’s a small amount in a rather large potato salad. It adds just the right amount of sweetness to balance the salty ingredients. Fresh veggies add a nice crunch. Bell peppers aren’t traditionally in potato salad but we liked their crunch and flavor. This is a creamy, and slightly unusual, potato salad for your next cookout.
Ingredients
- 5 pounds Russet potatoes
- 8 eggs, hard-boiled
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup dark brown sugar, firmly packed
- 1/2 cup sweet pickle relish
- 3 cups mayonnaise
- 1/2 cup mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
How To Make potato salad extraordinaire
Step 1Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don’t over cook because you don’t want the potatoes falling apart. I don’t peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.Cut into chunks.Step 2When the potatoes are cooled enough to handle, cut them into chunks.Add chopped hard-boiled eggs, onions, celery, and green peppers to the potatoes.Step 3Chop the hard-boiled eggs and add to the potatoes. Add the onions, celery, and green pepper.Toss.Step 4Toss together.In another bowl, add brown sugar, sweet pickle relish, mayonnaise, and mustard.Step 5For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.Pour over the potato mixture.Step 6Pour over the potato mixture and mix well.Season with salt and pepper.Step 7Salt and pepper to taste. Cover and refrigerate.