Potato salad has been a staple at my family gatherings and community potlucks for as long as I can remember. Over the years, I’ve experimented with countless variations—adding a pinch here, swapping an ingredient there—until I finally perfected a recipe that never fails to impress. This Potato Salad Extraordinaire is a harmonious blend of creamy, tangy, sweet, and crunchy elements that make it the star of any table. Whether it’s a sunny summer picnic, a festive church potluck, or a lively family reunion, this salad always brings people back for seconds, and sometimes thirds!
Let me take you through this cherished recipe step-by-step so you can recreate the magic for yourself and your loved ones.
Ingredients You’ll Need
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5 pounds Russet potatoes
I prefer Russets for their fluffy texture once cooked. They hold up well and soak up the dressing beautifully. -
8 hard-boiled eggs
These add richness and a satisfying bite to the salad. -
1 ½ cups chopped red onion
The red onion provides a subtle sharpness and beautiful color contrast. -
1 cup chopped celery
Adds a refreshing crunch that balances the creaminess. -
½ cup chopped green bell pepper
For a mild, slightly sweet crunch that brightens every forkful. -
¼ cup firmly packed dark brown sugar
This unexpected ingredient adds a touch of warmth and subtle sweetness to the dressing. -
½ cup sweet pickle relish
The relish introduces bursts of tangy, sweet flavor that lift the entire dish. -
3 cups mayonnaise
The creamy base that brings all the flavors together. -
½ cup mustard
I use classic yellow mustard, but feel free to experiment with Dijon for a bit more bite. -
1 teaspoon salt
To enhance all the flavors. -
½ teaspoon freshly ground black pepper
For a mild kick of spice.
How to Make Potato Salad Extraordinaire
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