Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, potato salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Potato salad is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Potato salad is something which I’ve loved my entire life.

Potato salad can be served right away, or refrigerated until ready to serve. Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course.

To begin with this recipe, we have to prepare a few ingredients. You can cook potato salad using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Potato salad:

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

Let us show you how to make a potato salad worthy of the occassion on this episode of The Cookout. Let us know in the comments. Easy creamy potato salad recipe with lots of tips for making it best, including the best potatoes to use and how to cook them. See how to make our homemade potato salad with a simple classic dressing.

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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