Potato Salad
Ingredients
Boiled Potatoes
- 1 lb Mini Potatoes
- 2 Bay Leaves
- 6 sprigs Fresh Thyme
- 1 tsp Black Pepper
- 2 cloves Garlic smashed
- 1 tbsp Kosher Salt
Hard Boiled Eggs (optional)
- 6 Eggs optional
Sauce
- 1 cup Mayonaise
- 1 tbsp Yellow Mustard
- 1/4 cup Sweet Relish
- 1 tsp Granulated Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
Vegetables
- 2 stalks Celery finely diced
- 1/2 Red Onion finely diced
- 1/2 Red Pepper finely diced
- 1/2 Green Pepper finely diced
Instructions
Boil Potatoes
- Clean potatoes then submerge them in cold water in a pot. Add bay leaves, thyme, pepper, and garlic then bring water to a boil. Add salt.
- Boil until a fork goes through the potatoes - approximately 8min.
- Drain potatoes,
Hard Boil Eggs
- Add 6 eggs to a saucepan such that they fit in a single layer. Cover with cold water.
- Bring water to a boil. Once boiled, turn off the heat and cover the potatoes.
- After 10min, drain the eggs and cover with cold water to stop the cooking process.
- Remove the shell from the eggs. Coarsely chop the eggs and set aside.
Sauce
- Mix mayonnaise, yellow mustard, sweet relish, sugar, onion powder, and garlic powder in a bowl. Set aside.
Vegetables
- Finely dice celery, red onion, red pepper, and green onion. Set aside.
Assembly
- In a large bowl mix the potatoes with the sauce and vegetables. Mix well.
- Fold in cooked eggs. Stir gently to not break up the eggs too much. Or if you prefer, whip the bejesus out of it.
- Put in a serving bowl. Serve immediately or refrigerate until needed.
Notes
This recipe is already dairy free and gluten free.
Alternations
- Egg Free - use plant based Mayo and omit the eggs
- Vegan - use plant based Mayo and omit the eggs.