Potato Salad
This delightful potato salad is enhanced with brown sugar and bell peppers, providing a unique and delicious twist perfect for any cookout. Chilled before serving, it's a crowd-pleaser that balances savory and sweet flavors.
Ingredients
- 5 pounds Russet potatoes
- 8 hard-boiled eggs
- 1 1/2 cups chopped red onion
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup dark brown sugar firmly packed
- 1/2 cup sweet pickle relish
- 3 cups mayonnaise
- 1/2 cup mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Begin by placing the potatoes into a large pot filled with water. Add sufficient salt to make the water taste slightly salty, and bring it to a boil. Cook the potatoes until they are tender but still hold their shape, which should take about 15 minutes. It's advisable to keep the skins on while boiling, then peel them once they've cooled down a bit.
- After cooling, chop the potatoes into bite-sized pieces.
- Finely chop the hard-boiled eggs and add them to the potato cubes. Mix in the chopped red onion, celery, and green pepper carefully.
- In a different bowl, prepare the dressing by combining the dark brown sugar, sweet pickle relish, mayonnaise, and mustard. Stir until everything is thoroughly mixed.
- Add the dressing over the potato mix and gently combine all the ingredients.
- Adjust the seasoning with salt and pepper as desired. Cover the salad and refrigerate it for chilling before serving.