| |
Salads | |
| Kosher salt and freshly ground black pepper 10 pounds red potatoes 2/3 cup sweet pickle relish 1/2 cup yellow mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika, plus additional for sprinkling 12 large hard-boiled eggs, quartered 1/2 red onion, diced 1/2 green bell pepper, diced 3 to 4 cups mayonnaise | |
| Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle. Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat. | |
| This makes a lot so scale down based upon amount of potatoes. | |
Unrated | |
Sort