Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don’t become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard, along with the lemon pepper, gives the salad a little tang. If you have picky eaters, this potato salad is for you.
5 lbred potatoes with skins boiled and cooled
1 mediumonion, finely chopped
1/2 csweet relish
1 cHellman’s mayo (you can add more if you like)
6eggs, boiled and cooled
1 TbspFrench’s yellow mustard
1/2 tsplemon pepper
1/2 tsponion powder
After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
Add the finely chopped onions to the bowl and mix.
Add the remaining ingredients.
Mix well. Put in the fridge covered for an hour or more.
Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.