Many of us appreciate a good picnic in the summertime, but no picnic is complete unless potato salad is on the menu. It has become a staple for many families, and it is often one of the favorite side dishes among a myriad of choices.
Every family will have their own potato salad secret, but after you try this potato salad recipe, all of your other options will pale in comparison. It’s the perfect blend of eggs, potato, Mayo and spices and your family is guaranteed to love it until it’s gone.
Ingredients:
5 medium potatoes (red potatoes taste the best)
8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
salt & pepper to taste
1/2 c. Mayonnaise (or Miracle Whip)
1/2 c. sour cream
2 Tbsp. sugar
mustard, to taste
1/2 c. sweet pickle relish (or 5 to 6 diced baby dill pickles, if you don’t like it sweet)
Dill weed or paprika (optional)
Instructions:
Boil potatoes (do not peel) for about 40 minutes until potatoes are tender, but still firm (if you are using red potatoes do it for less time.. 15-20 minutes or so).
Peel and dice potatoes AND 6 eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture.
Slice remaining 2 eggs and layer on top of salad. Sprinkle top of salad with dill weed or paprika.
Refrigerate overnight (or at least 6-8 hours).