Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potato salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Potato salad is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Potato salad is something which I’ve loved my entire life. They’re nice and they look fantastic.

Potato salad can be served right away, or refrigerated until ready to serve. Potato salad is the first food I can remember eating. Since it was my first culinary memory I am This is potato salad the old-fashioned way, with eggs, celery and relish.

To begin with this particular recipe, we must prepare a few ingredients. You can have potato salad using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Potato salad:

1. Get 1 # russet potatoes, peeled and cut to bite size pieces
2. Take 8 eggs, hard boiled
3. Take 1/2 C white onion, diced small
4. Make ready 1/2 C & 2 Tbsp pickle relish, chopped small
5. Make ready 3/4 C mayonnaise, real
6. Make ready 1 1/2 Tbsp yellow mustard
7. Get 1 tsp salt, 1 tsp pepper (add to taste)
8. Get Smoked paprika, garnish
9. Get Green onions, slivered for garnish

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Instructions to make Potato salad:

1. Peel and dice the potatoes. Add water in a deep pot (enough to cover potatoes) and season with salt. Bring water to a boil and add the potatoes to the water. Boil for 9-11 minutes so potatoes are tender but still hold shape. You don't want them to get mushy. Drain potatoes. Put potatoes in the refrigerator until cold. Its helps them to keep their shape when stirring into the sauce.
2. Boil and peel the eggs. Slice the eggs into small pieces and put them in a large bowl. Stir in the diced onion, relish, mayo and mustard. Stir in the cold potatoes until they are all coated in the sauce. Add S&P while mixing together.
3. Place in a serving dish and garnish the top with paprika and green onion slivers. Refrigerate for 3 hours or overnight before serving.

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