- Cooking Time: 20
- Servings: 6-8
- Preparation Time: 10
- 4 cups cooked potatoes (about 2 lbs.—Yukon gold, red potatoes or any waxy potato works best)
- 4 hard-cooked eggs, diced
- 1 medium-size onion, chopped (1/2 cup)
- 1/4 cup chopped celery
- 1 cup mayonnaise
- 1 Tbsp. vinegar
- 1/2 tsp. dry mustard
- 1/4 tsp. celery seeds
- 2 Tbsp. sweet relish
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- Combine potatoes, eggs, onion, and celery in a medium-size bowl. Combine remaining ingredients in a small bowl and mix thoroughly. Add to salad and mix well. Refrigerate several hours before serving.
NotesClipped from a magazine many years ago, this potato salad has been the favorite in our household and at any event I have brought it to! The little bit of cayenne adds a nice flavor or zing.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Watt's Cooking in PA?
Driscoll's Berry Desserts
Let Food Be Thy Medicine ... and Medicine Be Thy FoodSee More
Delicious Fudgy Black Bean Brownies
Steamed vegetables saladSee More