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potato salad extraordinaire

(16)
Ivorytickler avatar
Blue Ribbon Recipe by
Gay Farrar
@Ivorytickler
Gillespie, IL

I have been making potato salad for as long as I can remember; tweaking it along the way. I've finally come up with this recipe that always gets raves at family reunions and church potlucks.

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Blue Ribbon Recipe

This potato salad is a little bit of a surprise. It's not traditional, but it's so good. Don't let the brown sugar throw you off, it's a small amount in a rather large potato salad. It adds just the right amount of sweetness to balance the salty ingredients. Fresh veggies add a nice crunch. Bell peppers aren't traditionally in potato salad but we liked their crunch and flavor. This is a creamy, and slightly unusual, potato salad for your next cookout.

— The Test Kitchen @kitchencrew
(16)
yield 10 serving(s)
prep time 1 Hr
cook time 15 Min
method Stove Top

Ingredients For potato salad extraordinaire

  • 5 lb
    Russet potatoes
  • 8
    eggs, hard boiled
  • 1 1/2 c
    chopped red onion
  • 1 c
    chopped celery
  • 1/2 c
    chopped green pepper
  • 1/4 c
    dark brown sugar, firmly packed
  • 1/2 c
    sweet pickle relish
  • 3 c
    mayonnaise
  • 1/2 c
    mustard
  • 1 tsp
    salt
  • 1/2 tsp
    pepper

How To Make potato salad extraordinaire

  • Boil Russet potatoes.
    1
    Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.
  • Cut into chunks.
    2
    When the potatoes are cooled enough to handle, cut them into chunks.
  • Add chopped hard-boiled eggs, onions, celery, and green peppers to the potatoes.
    3
    Chop the hard-boiled eggs and add to the potatoes. Add the onions, celery, and green pepper.
  • Toss.
    4
    Toss together.
  • In another bowl, add brown sugar, sweet pickle relish, mayonnaise, and mustard.
    5
    For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.
  • Pour over the potato mixture.
    6
    Pour over the potato mixture and mix well.
  • Season with salt and pepper.
    7
    Salt and pepper to taste. Cover and refrigerate.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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