Ingredients
2 lbs Yukon Gold potatoes (medium dice)
6 large hard-boiled eggs
1 cup diced bell peppers (red, yellow, or orange)
1 cup celery (cut into 1/4-inch pieces)
1/2 cup finely chopped red onion (soaked to soften)
1/2 cup pickle relish (dill or sweet)
3/4 cup distilled white vinegar
1 tbsp granulated sugar
2 tbsp mustard (Dijon or yellow)
salt and black pepper (to taste)
1/4 cup fresh chopped parsley (optional garnish)
Instructions
Bring Yukon Gold potatoes to boil: Dice potatoes, soak in cold water for 15 minutes, drain into a pot, add 2 cups cold water and 1 tsp salt, then bring to a rolling boil.
Drain and cool: Cook until tender (10-12 minutes), drain, and let cool to room temperature.
Prepare the dressing: Whisk vinegar, granulated sugar, mustard, salt, and pepper in a large bowl until combined.
Mix salad components: Add drained potatoes, bell peppers, celery, red onion, relish, and eggs to the dressing, stirring until well coated.
Chill before serving: Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Use red or sweet potatoes for a denser texture if desired.
Replace hard-boiled eggs with marinated chickpeas for a vegan option.
Soak red onion for 5 minutes in cold water to reduce pungency.
Swap relish with canned or frozen corn kernels.
Adjust vinegar, salt, and herbs according to taste.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Summer Desserts
- Method: Boiling with dressing and herbs
- Cuisine: Southern-style
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10000mg