Description
It’s sweet because that’s how we like it. Find another recipe if you want it savory.
Ingredients
Units
Scale
- 2 lbs russet potatoes (about 6 medium potatoes)
- 4 large eggs
- 1 C mayonnaise
- 1/4 C sweet salad cubes
- 1/2 C + 2 tbsp sweet pickle relish, divided
- 1 tbsp yellow mustard
- 1 celery rib, minced
- 1 tbsp granulated sugar, optional
- 2 tsp seasoned salt, to taste
- 1 1/2 tsp onion powder
- 1 tsp cracked black pepper, to taste
- 1/4 tsp dried dill
- 1/4 tsp celery seed
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
Instructions
- Peel your potatoes and chop them into large, even-sized chunks. Add them to a large stockpot and cover with cold water. Place the pot on a burner over high heat and bring to a boil. When the potatoes are boiling cover and reduce the heat to medium-low. Cook until the centers can be easily pierced with a fork, about 10-15 minutes.
- While cooking the potatoes, add your eggs to a medium saucepan, then add just enough cold water to cover. Place over high heat and bring to a boil. Once boiling, remove the pan from heat and cover tightly with a lid for 12 minutes. Remove the eggs, peel them under cold water, then chop them into small pieces and set them aside.
- In a large mixing bowl whisk the mayo, mustard, salad cubes, half cup of relish, and celery into a sauce. When the potatoes are done drain them well, then add them to the mixing bowl along with the chopped eggs. Sprinkle in all of the seasonings except paprika.
- Fold the ingredients together with a wooden spoon. The potatoes will break up more the rougher you are, so how much force you use is up to you, but I recommend purposefully smashing at least a third of the potatoes with the back of the spoon. The more potatoes you smush, the thicker the potato salad will be.
- Once you’ve mixed everything together well and have the texture you’re looking for, taste and adjust for salt or sugar. When you’re happy, gently stir in the remaining relish. Spread into a serving dish and dust with paprika. Refrigerate in an air-tight container for at least 4 hours before serving.
Notes
- More detailed instructions live in the post above the recipe, under the “how-to” heading.
- Prep Time: 20
- Cook Time: 20
