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Delicious Country-Style Potato Salad with Eggs

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A classic country-style potato salad brimming with creamy potatoes, vibrant boiled eggs, and crunchy vegetables, all enveloped in a tangy dressing.

Ingredients

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  • 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 equal-sized chunks. Place them in a large pot of salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain and let cool.
  2. Prepare the eggs. Place the eggs in another pot, cover with cold water, and bring to a gentle boil. Once boiling, cover the pot and turn off the heat, allowing the eggs to sit for 10-12 minutes. Transfer to an ice bath to cool before peeling and chopping.
  3. Mix the creamy dressing. In a large mixing bowl, combine the mayonnaise, yellow mustard, seasoned salt, garlic powder, paprika, black pepper, and dill leaves.
  4. Combine the chopped ingredients. Once the potatoes have cooled, add them to the mixing bowl with the dressing along with the minced red onion, sweet pickle relish, red pimiento peppers, chopped parsley, and chopped eggs.
  5. Toss and taste. Gently fold until potatoes are well-coated with dressing.
  6. Chill before serving. Transfer to a large serving dish and chill in the refrigerator for at least 30 minutes.
  7. Garnish and serve. Sprinkle paprika on top before serving.

Notes

This salad can be made ahead of time. Store in an airtight container in the refrigerator for about 3-4 days.

Nutrition

Find it online: https://lunarecipez.com/country-style-potato-salad-with-eggs-summer-picnics-2/

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