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Delicious Country-Style Potato Salad with Eggs

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A creamy, comforting potato salad with hard-boiled eggs and a flavorful dressing, perfect for summer picnics and gatherings.

Ingredients

Scale
  • 5 pounds russet potatoes (cleaned and peeled)
  • 3/4 cup red onion (minced)
  • 1/2 cup sweet pickle relish
  • 1/3 cup red pimiento peppers (drained and minced)
  • 2 tablespoons parsley (chopped or 1 teaspoon dried parsley)
  • 6 large eggs
  • 3 cups mayonnaise (separated)
  • 1/4 cup yellow mustard
  • 1 tablespoon seasoned salt (plus more to taste)
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground paprika (plus more to garnish)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 tablespoon dill leaves (chopped or 2 teaspoons dried dill leaves)

Instructions

  1. Boil the potatoes: Cut the cleaned and peeled russet potatoes into evenly-sized chunks, place them in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Prepare the eggs: While the potatoes are cooking, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes before cooling in ice water.
  3. Drain and cool the potatoes: Once done, drain the potatoes in a colander and let them cool completely.
  4. Chop the ingredients: Finely chop the red onion, pimiento peppers, and parsley, setting them aside.
  5. Mix the dressing: In a large bowl, combine 2 cups of mayonnaise, yellow mustard, seasoned salt, garlic powder, paprika, black pepper, and dill. Stir until well-blended.
  6. Combine all ingredients: Carefully add cooled potatoes, minced onion, pimiento peppers, and parsley to the dressing mix and fold gently.
  7. Peel and chop the eggs: Transfer the cooled eggs to a bowl, chop, and fold gently into the potato mixture.
  8. Adjust seasoning and chill: Taste and adjust seasoning. Cover and refrigerate for at least 1 hour.
  9. Garnish and serve: Transfer the potato salad to a serving dish, topping with remaining mayonnaise and paprika.

Notes

Store leftovers in an airtight container and consume within 3-4 days. The flavors improve over time.

Nutrition

Find it online: https://lunarecipez.com/country-style-potato-salad-eggs-summer-picnics/

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