Since Independence Day is just around the corner; a day where family and friends gather under the giant oak trees for the iconic 4th of July picnic celebrating the occasion with good food, family and friends, I thought I'd give this recipe for you to enjoy!
|Not my picture!|
But it does resemble my potato salad!
5 lbs. potatoes, cleaned, peeled, and diced (I've used white, red, and yukon gold potatoes)
1 dozen eggs, boiled and chopped
1 medium onion, chopped (sweet or purple onion)
1 cup sweet relish
2 oz jar pimento, drained
1 tsp. celery seed
2 TBSP sugar
2 TBSP vinegar
2 cups mayonnaise (or miracle whip, if that's what you like. I only use real mayo)
1/4 cup mustard
1tsp. salt (or to taste)
1 1/2 tsp pepper (or to taste)
1/2 tsp. garlic powder
Have all of the ingredients prepared, except for potatoes.
Boil potatoes until fork tender. Drain cooked potatoes well. Place in a large bowl and add all other ingredients. Mix together until well combined.
Refrigerate at least 4 hours. Best when served well chilled.
*When mixing all of the ingredients with the warm potatoes, this allows you to create the perfect texture of potato salad. We like our with some remaining chunks of cooked potatoes.
I have halved this recipe with success.