Church Picnic Potato Salad
by RoryNothing reminds us of a Midwestern summer church picnic like a good old fashioned potato salad. And this recipe is a winner every time. Bonus - it can be made ahead!
Church Picnic Potato Salad
Rated 3.7 stars by 3 users
Category
Side Dishes
Ingredients
3 lbs. Russet Potatoes
2 Ribs Celery, Diced (Including Leaves)
1 Green Bell Pepper, Seeded and Diced
1 White Onion, Peeled and Diced
6 Hard Boiled Eggs, Diced
1/2 C. Mayonnaise
3/4 C. Sour Cream
-
1/4 C. Red Wine Vinegar
-
1 1/2 tsp. Kosher Salt
-
1 1/2 tsp. Mustard, Yellow Ground
-
1/2 tsp. Worcestershire, Powder
-
1/2 tsp. Black Pepper, Fine Ground
-
1 tsp. Paprika, Sweet Hungarian
2 Tbsp. Sweet Pickle Relish (Optional)
Directions
In a large pot, cover potatoes with water by two inches. Salt water liberally, bring to a boil over high heat, and boil potatoes until just fork-tender (about 15 min).
Drain water from the pot. When cool enough to handle, peel and cut the cooked potatoes into bite sized pieces.
Combine remaining ingredients in a large salad bowl, and stir together until completely incorporated. Add the sliced potatoes, toss to coat, and refrigerate potato salad for at least 2 hours (or until cool).
Recipe Note
This recipe can be made several days ahead. Keep potato salad covered and refrigerated until read to serve.