Creamy Potato Salad (Cookout Classic)
Creamy potato salad is loaded with fork tender chunks of potato and hard-boiled eggs, in a flavorful, tangy dressing sprinkled with green onions and smoky paprika. Whip up this classic side dish for any occasion, whether it's Easter, a cookout, or Sunday dinner.
Ingredients
- 1 lb Potatoes I used two 8 oz russet potatoes
- 8 Eggs
- ½ Onion diced
- 2 Celery stalks
- ½ cup + 2 tbsp Bread n Butter Pickle Relish
- 1 cup Mayonnaise
- 1½ tbsp Mustard BBQ Sauce
- 1 tbsp Red Wine Vinegar
- Sea Salt and Cracked Black Pepper to taste
- Smoked Paprika for garnish
- Green Onion for garnish
Instructions
- Peel and dice potatoes into ½ inch cubes.
- Place cut potatoes in a bowl of cool water as you cut them to prevent them from turning brown. Set aside.
- In a pot add water and bring to a boil and season the water with salt. With a slotted spoon add potatoes into the water.
- Boil just until the potatoes are tender to the bite but still hold its shape, about 10 minutes.
- Drain potatoes and let potatoes cool off.
- While potatoes are chilling, boil and peel the eggs.
- Dice the egg whites up and place them into the bowl.
- Stir in onions, relish, mayo, and mustard in with potatoes in a large bowl.
- Gently mash a few of the potatoes, while stirring to create a creamier, thickened texture.
- Taste again and add more salt and pepper if needed.
- Place in a casserole dish and garnish the top with paprika and chives if desired.
- Refrigerate and serve cool.