Red Potato Salad

I call this Red Potato Salad because I use red potatoes and red onion with lots of Paprika on top. You can use whatever you like best. 

You will need…

10 Medium Red Potatoes Cubed
1 Red Onion Chopped
6 Boiled Eggs chopped
1 Cup Sweet Relish Cubes
2 Tablespoons Yellow Mustard
2 Cups of Mayo (We like BluePlate Olive Oil)
1 Tablespoon Salt
1 Tablespoon Garlic Powder
1 Teaspoon Cider Vinegar

Paprika, Olives and parsley or similar to garnish. (we like smoked Paprika)

Wash and cube (bite size) the potatoes leaving the skin on. 

Place the potatoes in a pan and cover with water and a pinch of salt and bring to a boil. Boil for 15 mins then drain.

Boil the eggs. Bring to a boil, boil 6 mins, Turn them off and let sit 3 mins. Transfer them to cold water and peel once cool enough to handle. Boil time may vary on stove and preference. 

Chop up the peeled egg.

Peel and chop your onion. Chop size is preference. I like mine fairly small.

Place all ingredients into a large mixing bowl and gently mix. You should have something resembling mashed potatoes with large potatoes chunks.

Transfer the potatoes salad to your serving bowl and sprinkle on paprika.

Make a small garnish in the center out of olives etc. I usually try to make it look like a flower of sorts.

For a spicy version, finely chop either fresh or pickled Jalapeño. If you use fresh, be sure and take out the seeds and pith as they will make it too hot! If you go with pickled you may want to experiment with leaving out the vinegar from the recipe.

Some of my family members make this with celery, I have not tried it but they say it is good.

Great summer dish for picnics. Goes great with a variety of foods. I like it with grilled chicken or burgers with baked beans.

Some good ole’ southern style ice tea goes well.