Potato Salad
Potato Salad that's creamy, more tangy than sweet, it has a little crunch and lots of hard boiled eggs. This is great to serve with bbq chicken, burgers, tri tip, or ribs.
Ingredients
- 8 med potatoes diced to 1/2" cubes
- 6 lg hard boiled eggs diced
- 1 cup Best Foods mayonnaise
- 2 tbsp vinegar apple cider or red wine vinegar
- ¼ cup sweet pickle relish
- ¼ cup dill pickle, diced about 1 med pickle
- 2 tbsp mustard yellow or dijon
- 1 tbsp capers, roughly chopped
- 1 tbsp caper brine or dill pickle juice
- 2 tsp table salt
- 1 tsp black pepper
- 1 tsp sugar
- 4 ribs celery, diced
- ½ red onion, diced fine
- ¼ red bell pepper, diced
Instructions
- Bring a large pot of salted water to a boil.
- Peel and dice potatoes, add to boiling water and cook until tender but firm, about 15 minutes. Drain.
- Place a steamer basket in a saucepan with 1" water, bring water to a boil and add eggs. Cover and steam for 12 minutes. Remove eggs from water and place in an ice bath. Peel when cooled enough to handle then dice.
- Prepare all other ingredients and add to a large bowl, mix well. Check for seasoning.
- Add cooked potatoes and eggs. Refrigerate until chilled.