Potato Salad Recipe

Ingredients

6 large potatoes, peeled and cubed
4 eggs
1 cup mayonnaise
2 tablespoons yellow mustard
1/4 cup dill pickle relish
1/4 cup chopped onion
Salt and pepper to taste
Paprika, for garnish
Chopped fresh parsley, for garnish (optional)

Directions:

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10–15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Drain the hot water and run cold water over the eggs until cool. Peel and chop the eggs.
Drain the cooked potatoes and transfer them to a large mixing bowl. Let cool slightly.
In a small bowl, mix together the mayonnaise, yellow mustard, dill pickle relish, chopped onion, salt, and pepper.
Add the chopped eggs to the bowl with the potatoes.
Pour the mayonnaise mixture over the potatoes and eggs and gently toss until everything is evenly coated.
Cover and refrigerate the potato salad for at least 1 hour before serving.
Sprinkle the potato salad with paprika and chopped parsley before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 8 servings