Potato Salad


I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

INGREDIENTSNutrition

 8 US
  • 4lbs red potatoes
  • 5hard-boiled eggs, separated
  • 1teaspoon salt, divided
  • 3green onions, sliced
  • 1cup mayonnaise
  • 2tablespoons sweet pickle relish
  • 1tablespoon prepared mustard
  • 1⁄2teaspoon pepper
  • 1⁄2teaspoon celery seed

DIRECTIONS

  1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
  2. Peel potatoes and cut into 1 inch pieces.
  3. Chop egg whites.
  4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
  5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
  6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
  7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

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