Description
A classic creamy potato salad that’s perfect for summer cookouts, packed with flavor and sure to be a hit at any gathering.
Ingredients
Scale
- 1 lb Potatoes (russet or Yukon Gold)
- 8 Eggs
- ½ Onion (diced)
- 2 Celery Stalks
- 1 Red Bell Pepper (optional)
- ½ cup + 2 tbsp Bread n Butter Pickle Relish
- 1 cup Mayonnaise
- 1½ tbsp Mustard BBQ Sauce
- 1 tbsp Red Wine Vinegar
- Sea Salt and Cracked Black Pepper (to taste)
- 1 tbsp Bayou City Garlic Pepper
- Smoked Paprika (for garnish)
- Green Onion (for garnish)
Instructions
- Prep the Potatoes: Wash and peel the potatoes, then cut them into 1-inch cubes.
- Boil Those Babies: Cook the potatoes in salted water until fork-tender, about 10-15 minutes.
- Hard Boil the Eggs: Cook eggs in boiling water for 12 minutes, then shock in an ice bath.
- Chop and Mix: Dice the veggies and prepare the dressing in a large bowl.
- Combine Ingredients: Add the drained, cooled potatoes to the dressing and fold in the veggies.
- Add the Eggs: Gently stir in the chopped hard-boiled eggs and season to taste.
- Chill Out: Refrigerate for at least 1 hour before serving, garnished with smoked paprika and green onions.
Notes
For a spicier version, add diced jalapeños. Swap out mayo for Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 186mg
Keywords: potato salad, creamy, summer dish, cookout, side dish