Entree: United States – Southern United States – Potato Salad (Creamy American potato and hard-cooked egg dish dressed with mayonnaise, mustard, and sweet relish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 18 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) small Yukon Gold or red potatoes, scrubbed
- 3 large eggs, hard-cooked, approx. 1.75 oz (50 g) each
- 1 1/2 cups (360 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1/3 cup (80 ml) sweet pickle relish
- 1/4 cup (60 ml) finely chopped celery
- 1 small sweet onion, about 3 oz (85 g), finely chopped
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh chives or green onions
- 1/2 tsp (1.3 g) smoked paprika for garnish
- Optional: 4 slices bacon, cooked and crumbled, approx. 2 oz (57 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place whole potatoes in a large pot and cover with cold water by 1 inch (2.54 cm). Add 1 tsp (5 ml) salt and bring to a boil, then simmer until fork-tender, 12–18 minutes depending on size. Drain and cool until just warm.
2. Meanwhile, place eggs in a small saucepan, cover with water, bring to a gentle boil, then remove from heat and let sit 10 minutes. Cool in an ice bath and peel.
3. While warm, peel potatoes if desired and cut into 3/4-inch (2 cm) cubes. For a creamier texture, reserve one or two potato pieces and roughly smash them.
4. Chop the hard-cooked eggs into bite-sized pieces and reserve one egg, grated, for garnish if desired.
5. In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, and sugar until smooth. Season with salt and black pepper to taste.
6. Add warm potato cubes, smashed potato, chopped eggs, celery, and chopped onion to the dressing. Gently fold until evenly coated, taking care not to over-mash.
7. Fold in chives and, if using, crumbled bacon. Adjust seasoning with more salt, pepper, or a splash of vinegar.
8. Cover and chill at least 1 hour, up to overnight. Before serving, garnish with smoked paprika and the reserved grated egg.

1. Place whole potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil, then simmer until fork-tender, 12–18 minutes depending on size. Drain and cool until just warm.
2. Meanwhile, place eggs in a small saucepan, cover with water, bring to a gentle boil, then remove from heat and let sit 10 minutes. Cool in an ice bath and peel.
3. While warm, peel potatoes if desired and cut into 3/4-inch (2 cm) cubes. For a creamier texture, reserve one or two potato pieces and roughly smash them.
4. Chop the hard-cooked eggs into bite-sized pieces and reserve one egg, grated, for garnish if desired.
5. In a large bowl, whisk together mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, and sugar until smooth. Season with salt and black pepper to taste.
6. Add warm potato cubes, smashed potato, chopped eggs, celery, and chopped onion to the dressing. Gently fold until evenly coated, taking care not to over-mash.
7. Fold in chives and, if using, crumbled bacon. Adjust seasoning with more salt, pepper, or a splash of vinegar.
8. Cover and chill at least 1 hour, up to overnight. Before serving, garnish with smoked paprika and the reserved grated egg.