Classic Potato SaladBrooke McLay
With a backyard full of partygoers, there’s nothing like a giant bowl of potato salad to fuel your Fourth of July festivities. This potato salad is creamy and classic, made with mayonnaise, hard-boiled eggs, and chopped pickles. If you’re looking for a basic, perfect potato salad recipe that doesn’t have too many frills, this is one recipe you’ll be happy to have on hand.
Classic Potato Salad
5 pounds potatoes, peeled and halved
10 hard-boiled eggs
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped OR 1/2 cup pickle relish
1 cup celery, chopped (optional)
2 cups mayonnaise
1/2 teaspoon paprika
Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 20-25 minutes. Dump the potatoes into a strainer and run them under cold tap water until no longer steaming. Dice into bite-sized pieces and toss into a large bowl. Chop 8 of the eggs and add them to the bowl.
Stir in the onion, pickles, celery, and mayonnaise. Salt and pepper to taste. Let the mixture chill in the refrigerator for about an hour to blend the flavors. Slice the remaining eggs and place them on top of the salad. Sprinkle paprika on top. Serve cold.