Just when you thought potato salad couldn’t get any better, we’re throwing in a tangy relish twist that’ll make your taste buds dance. Perfect for picnics, potlucks, or just because, this recipe is a game-changer.
Why This Recipe Works
- The combination of creamy mayonnaise and tangy relish creates a perfect balance of flavors.
- Using Yukon gold potatoes ensures a buttery texture that holds up well in salad.
- Adding hard-boiled eggs gives it a protein boost and adds to the creaminess.
- The relish adds a sweet and tangy dimension that elevates the traditional potato salad.
- It’s customizable with various add-ins like bacon or celery for extra crunch.
Ingredients
- 2 pounds Yukon gold potatoes, cubed
- 1 cup mayonnaise
- 1/4 cup sweet relish
- 2 tablespoons mustard
- 4 hard-boiled eggs, chopped
- 1/2 cup diced red onion
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Fill a large pot with water and bring to a boil. Add the cubed potatoes and cook for about 10-12 minutes, or until they’re fork-tender but not mushy. Drain and let them cool slightly. Tip: For extra flavor, you can boil the potatoes in chicken or vegetable broth instead of water.
Step 2: Prepare the Dressing
In a mixing bowl, combine the mayonnaise, sweet relish, and mustard. Stir until well blended. This creamy and tangy dressing is what sets this potato salad apart. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
Step 3: Combine Ingredients
Add the slightly cooled potatoes, chopped eggs, and diced red onion to the bowl with the dressing. Gently fold everything together until well coated. Be careful not to overmix to keep the potatoes from breaking apart.
Step 4: Season to Taste
Add salt and pepper to taste. Remember, the relish and mayonnaise already add some saltiness, so start with a little and adjust as needed.
Step 5: Chill Before Serving
Cover the bowl and refrigerate for at least an hour before serving. This allows the flavors to meld together beautifully. Tip: For best results, let it chill overnight.
Tips and Tricks
For an extra crunch, consider adding diced celery or even some chopped pickles. If you’re a fan of bacon, crispy bacon bits can add a smoky flavor and texture contrast. To make it healthier, swap out half the mayo for avocado or Greek yogurt. For a spicy kick, add a dash of hot sauce or some diced jalapeños. Always taste and adjust the seasoning after chilling, as flavors can mellow out in the fridge.
Recipe Variations
- Add crispy bacon bits for a smoky flavor.
- Include diced celery or pickles for extra crunch.
- Swap half the mayo with Greek yogurt for a healthier version.
- Add a dash of hot sauce or diced jalapeños for a spicy kick.
- Use dill relish instead of sweet for a different tangy flavor.
Frequently Asked Questions
Can I use a different type of potato?
Yes, while Yukon gold potatoes are recommended for their buttery texture, you can use red potatoes or even russets. Just keep in mind that russets are more starchy and may break apart more easily.
How long can I store this potato salad?
This potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving again.
Can I make this recipe ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld together even more, resulting in a more flavorful salad.
Summary
This creamy potato salad with a tangy relish twist is a crowd-pleaser that’s perfect for any occasion. With its balance of flavors and textures, it’s sure to become a staple in your recipe collection.
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