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Recipe courtesy of Kerrie Kelly
Rated 3.8 stars by 6 users
Side Dish, Salad
4th of July
6
10 minutes
15 minutes
A classic potato salad is a must-have at every 4thof July celebration, picnic and barbecue. Based on my mom's recipe, it's creamy with a little bit of crunch from the celery and tang from the sweet relish.
3 lb Yukon gold potatoes with skin on, chopped into 1" pieces
Kosher salt
1 1/2 cup mayonnaise
2 green onion, chopped
2 celery stalks, chopped
1 tbsp yellow mustard
1/4 cup sweet relish
2 hard-boiled eggs, sliced
Freshly ground black pepper
ProBond 8qt Stockpot
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12-15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, green onion, celery, yellow mustard, sweet relish. Stir until well combined.
Fold in cooked potatoes and eggs, then season with salt and pepper. Refrigerate until ready to serve.
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