Ingredients
Scale
- 3 pounds Russet potatoes (about 5 medium potatoes), peeled and cut into 1-inch cubes
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup pickle relish
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 hard boiled eggs, diced
- 2 stalks celery, diced
- 5 green onions, diced
- Salt & pepper to taste
- Paprika
Instructions
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 10 minutes. Do not overcook. Drain and set aside.
- In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
- Add potatoes and stir to coat completely. Fold in eggs, celery and green onions.
- Taste and add salt and pepper as desired. Top with sliced eggs and a sprinkle of paprika if desired.
Notes
- Adjust ingredients to taste for both potatoes and dressing.
- Keep refrigerated until ready to serve.
- Can be made up to 24 hours ahead.
- Store covered in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 438
- Sugar: 3 g
- Sodium: 383 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 131 mg