Rosie’s Amazing Potato Salad
This delicious yet classic version of potato salad is creamy and tangy. The perfect side for any gathering and simply amazing.
Servings 10
Ingredients
- 2-½ pounds russet potatoes peeled and chopped
- 5 eggs
- ¼ cup dill relish
- ¼ cup sweet relish
- 1 small red onion chopped
- ½ medium yellow onion chopped
- ¼ cup plain yellow mustard
- 1-½ cup mayonnaise
- 2 tablespoons garlic powder
- ½ teaspoon ground black pepper
- 1-½ teaspoon seasoning salt
- 1 tablespoon smoked paprika optional for garnishing
- 1 tablespoon dried parsley flakes optional for garnishing
Instructions
- Peel the potatoes, rinse under cool water.
- Chop the potatoes.
- Place the potatoes in a large pot.
- Add the eggs.
- Boil the potatoes and eggs together. (Potatoes and eggs can be cooked separately, if desired.)
- Pour in enough water to cover the potatoes and eggs.
- Place the pot on the burner.
- Boil on high for 10 to 12 minutes.
- Carefully remove the eggs.
- Boil the potatoes for an additional 5 minutes.
- Drain the potatoes. Let cool.
- While the potatoes are cooling, chop the onions and peel and dice the eggs.
- Gently mash the potatoes into slightly smaller chunks.
- Fold the eggs into the potatoes.
- Fold in the onions.
- Fold in the relish.
- Add seasonings and gently fold in.
- Add mustard and mayonnaise, fold in.
- Cover the potato salad and chill for at least one hour.
- Before serving, garnish with paprika and parsley.