Serves 1
Directions
- 1Peel the Russet potatoes.
- 2Cube the peeled potatoes.
- 3Rinse the cubed potatoes in a strainer under cold water.
- 4Add salt to a pot of boiling water.
- 5Add the cubed potatoes to the boiling salted water.
- 6Add eggs to the same pot of boiling water with the potatoes.
- 7Remove the eggs from the boiling water when potatoes are almost ready and place them in cold water.
- 8Strain the cooked potatoes.
- 9Peel the cooled eggs, preferably in water to make it easier.
- 10Transfer the cooled potatoes to a large prep bowl.
- 11Chop the boiled eggs.
- 12Add the chopped eggs to the potatoes in the bowl.
- 13Add mayonnaise to the mixture.
- 14Add mustard to the mixture.
- 15Add sweet relish to the mixture.
- 16Chop a yellow onion.
- 17Add the chopped onion to the mixture.
- 18Add nature's seasoning to the mixture.
- 19Add Lawry's Seasoned Salt to the mixture.
- 20Fold all ingredients into each other until well combined.
- 21Transfer the potato salad to a serving dish.
- 22Chop fresh chives.
- 23Sprinkle smoked paprika on top of the potato salad.
- 24Sprinkle a tiny bit of Cajun seasoning on top of the potato salad.
- 25Garnish with fresh chopped chives.
Ingredients
- Russet potatoes
- Salt
- Eggs
- Mayonnaise (Duke's Real Mayonnaise)
- Mustard
- Sweet relish (Mt. Olive Sweet Relish)
- Yellow onion
- Nature's seasoning
- Lawry's Seasoned Salt
- Fresh chives
- Smoked paprika
- Cajun seasoning
Equipment
Potato peelerCutting boardKnifeStrainerPotSlotted spoonLarge prep bowlServing dishSpatulaLid
Tips
- Salt the water for boiling potatoes generously.
- Peel the boiled eggs in cold water for easier peeling.
- If you like it hot, eat it just after mixing. If you want to cool it off, put a lid on it and refrigerate it for later.
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