Potato Salad
Serves 1
Directions
- 1Peel the potatoes.
- 2Dice the peeled potatoes into 1-inch cubes.
- 3Rinse the diced potatoes.
- 4Add potatoes to salted boiling water.
- 5Boil the potatoes for approximately 20 minutes until tender.
- 6Drain the boiled potatoes.
- 7Chop/mash the potatoes to a chunky consistency in a foil pan.
- 8Boil 18 eggs.
- 9Chop 12 of the boiled eggs and set aside the remaining 6 for topping.
- 10In a mixing bowl, combine 1 cup of mayonnaise, 16 ounces of sweet relish, and 1/4 cup of mustard.
- 11Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 2 teaspoons of black pepper to the mixture.
- 12Mix the dressing ingredients until well combined.
- 13Add the dressing mixture and chopped eggs to the chopped potatoes in the foil pan.
- 14Transfer all ingredients to a larger mixing bowl.
- 15Add about 1 tablespoon of sugar to the mixture.
- 16Fold all ingredients together until well mixed, maintaining a chunky texture.
- 17Transfer the potato salad back to the foil pan.
- 18Slice the remaining 6 eggs using an egg slicer.
- 19Arrange the sliced eggs across the top of the potato salad.
- 20Sprinkle paprika over the sliced eggs and potato salad.
Ingredients
- 5 large potatoes
- Himalayan salt
- 18 eggs
- 1 cup Duke's mayonnaise
- 16 ounces sweet relish
- 0.25 cup mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 tablespoon sugar
- paprika
Equipment
vegetable peelerknifecutting boardpotcolanderpotato mashermixing bowlspatulaegg slicerfoil pan
Tips
- Adjust potato dice size to your preference (bigger or smaller).
- Maintain a creamy, solid texture for the potato salad, avoiding a runny or wet consistency.
- For the eggs, use 12 for the salad mixture and 6 for topping.