Everything Potato Salad
Everything Potato Salad
Print recipe
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Allergy | Egg |
| Meal type | Salad, Side Dish |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| Brought to you by | The Recipe Wench - www.therecipewench.com |
A sweet, tangy, crunchy, creamy potato salad that has it all!
Ingredients
- 3 Medium Russet Potatoes (Sliced in half lengthwise, and then quartered)
- 1 Small Red onion (Finely chopped (approx. 1/3 cup))
- 3 Ribs Celery (Chopped in approx. 1/4 inch pieces (a generous 1/2 cup))
- 1/2 Cup Sliced green salad olives
- 1/2 Cup Sliced black olives
- 1/2 Cup Diced dill pickles (I prefer the crunchiness of Claussen pickles!)
- 1 Cup Mayonnaise
- 1 Medium Apple, chopped (I prefer the sweet, crunchy Red Delicious variety. (I chop the apple right before adding to the salad to prevent browning.))
- 1/2 Teaspoon Sugar
- 2 Teaspoons Red Wine Vinegar
- 1 Teaspoon Yellow mustard
- 4 Eggs, hard-boiled
- Salt and Pepper to taste
Note
Make this the day before your gathering and you'll be amazed how the flavors intensify!
Directions
| Step 1 | |
| Place 4 eggs in medium saucepan. Cover with water. Bring to a boil and continue a slow boil for approx. 10 minutes. | |
| Step 2 | |
| Peel potatoes, slice in half lengthwise and then quarter. Place in large pot , cover with water and sprinkle with approx. 1 Tablespoon Salt. Bring to a boil and cook until fork tender, but still firm. | |
| Step 3 | |
| Drain cooked potatoes into colander and leave to cool. | |
| Step 4 | |
| When potatoes are cool enough to handle, chop cooked potatoes into roughly 1-inch cubes and place in large bowl. | |
| Step 5 | |
| Season the potatoes with black pepper and add the finely chopped red onion, chopped celery, sliced green and black olives, and diced dill pickles. | |
| Step 6 | |
| Stir to combine. | |
| Step 7 | |
| Add mayo, sugar, red wine vinegar, mustard, and chopped apple. | |
| Step 8 | |
| Rough chop 2 of the eggs and add to salad. (Reserve the last 2 eggs to slice or quarter and use as garnish.) | |
| Step 9 | |
| Sample, adjust seasonings. Refrigerate until ready to serve. | |
| Step 10 | |
| Garnish with remaining 2 hard-boiled eggs, sliced or quartered. If you'd like to sprinkle a little Paprika, that looks pretty too. | |
