Patti's Potato Salad
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
39
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 large
Egg (hard-cooked)2 tsps
Celery Seed2 cup
Mayonnaise2 tbsps
Yellow Mustard2 tbsps
Sweet Pickle Relish1
Salt1
PaprikaDirections:
1
Place the potatoes in a large pot and add enough salted water to cover by 1-inch
2
Bring to a boil over high heat
3
Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes
4
Pour out most of the water and place the pot in the sink
5
Run cold water over the potatoes for about 2 minutes, or until cool enough to handle
6
Drain well
7
Peel the potatoes and cut them into 1/2-inch cubes
8
Place in a large bowl
9
Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery
10
Sprinkle with the celery seed
11
Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes
12
Season with salt and pepper to taste
13
Transfer to a large serving bowl
14
Slice the 2 remaining hard-cooked eggs
15
Arrange the slices on top of the salad and sprinkle with paprika
16
Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours