Potato Salad

Name: Potato Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. small Yukon Gold potatoes, peeled and quartered; 2 ribs celery, minced; 1 ⁄ 2 medium red onion, minced; 1 ⁄ 2 cup mayonnaise; 2 tbsp. dill pickle relish; 2 tbsp. finely chopped parsley; 1 tbsp. yellow mustard; 1 tsp. kosher salt; Freshly ground black pepper, to taste; 2 hard-boiled eggs, chopped

Serves
serves 4-6

MATT TAYLOR-GROSS

This cool, creamy potato salad is spiked with pickle relish and red onion. This recipe first appeared in our June/July 2011 BBQ issue.

What You Will Need

Ingredients

2 lb. small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
¹⁄₂ medium red onion, minced
¹⁄₂ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped

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Instructions

Step 1

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

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