Ingredients
Scale
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup pickle relish
- 1/2 teaspoon garlic powder
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 5 hard boiled eggs, diced
- 2 stalks celery, diced
- 5 green onions, diced
- Salt and pepper to taste
- Paprika (for garnish)
Instructions
- Place diced potatoes in a large pot, cover with water, add salt, and bring to a boil over medium-high heat.
- Cook until fork tender, about 10 minutes. Do not overcook. Drain and set aside.
- In a large bowl, mix mayonnaise, mustard, pickle relish, garlic powder, sugar, and vinegar.
- Add potatoes and stir gently to coat.
- Fold in eggs, celery, and green onions.
- Season with salt and pepper to taste. Garnish with paprika if desired.
Notes
- Adjust ingredients to taste.
- Refrigerate until ready to serve.
- Can be made up to 24 hours ahead.
- Store covered in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian