Get back to basics with a traditional potato salad featuring chopped celery, sweet pickle relish, and eggs combined with a tangy mayonnaise-based dressing flavored with mustard and vinegar.
1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.
Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate at least 8 hours.
OK, nothing special but it's ok, prefer the balance of CL's "potato salad 101." We peeled & cubed potatoes first, then boiled & drained. Mixed everything else (except the eggs) together to combine. Added the chopped eggs to the hot potatoes and folded the dressing/veg in.
I blended the hard-boiled eggs into the mayo mixture, to balance it out a little more. For me, it's a little heavy on the cider vinegar. I halved the amount. Overall, fresh healthy alternative to the nasty grocery store kind!
We omitted the celery (just not a fan) and this is SO delicious! The red onions add a little bit of kick to it, which is great. It's so nice to finally have a recipe for a potato salad that isn't dripping with mayonnaise!