The reason I call this Almost Perfect Potato Salad is because it is just that: almost perfect. See, my mom’s potato salad is the only truly perfect potato salad in existence. But I think this comes pretty close.
Note: the prep time includes minimum chilling time. It only takes about 30 minutes to get everything cooked and mixed.
Boil the eggs. To do so, place in a pan and cover eggs with water, about an inch. Bring to a boil and allow to boil for about 3-5 minutes. Remove from heat and cover. Allow to sit for 15 minutes. Drain water and let eggs cool. Peel and chop. Set aside in the fridge.
Place potatoes in a medium saucepan and cover with water. Bring to a boil, and reduce heat to low. Simmer for 25 minutes or until potatoes are fork tender. Drain well and let cool. Peel and cube. Set aside to cool in the fridge for a few hours, if time allows.
To prepare the dressing, combine mayo, mustard, salt and pepper in a large bowl. Add in the green pepper, onion and relish. Add the potatoes and eggs. Add a sprinkle of dill. Toss to coat. Cover and let chill in fridge for a few hours. Season with paprika. Serve cold.
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There is no “almost” here. This potato salad is amazingly delicious. The only thing I left out was the egg. I’ve already made this twice in the past few weeks. Thanks for sharing!!!!!
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suek on 7.15.2011
This recipe sounds pretty close to mine and it is the
Best!! My kids beg me to make it for our get togethers! Since I have my own chickens and plenty of eggs, sometimes I put more in and it is even better! YUM! Now I am hungry for some!