1tablespoonsweet pickle relish(or sub with dill pickle relish if you prefer)
Optional: 3-4 slices of crispy cooked, chopped bacon
Garnish: sliced green onions, chopped fresh parsley, or a dash of paprika
Instructions
COOK THE POTATOES
Rinse and scrub the potatoes. Place the whole potatoes in a large pot and cover with cold water. Bring to a boil and season the boiling water with a good amount of kosher salt. Cook until the potatoes are fork-tender (about 15-20 minutes for medium-large potatoes or about 10 minutes for small potatoes). Drain; let the potatoes cool. Peel the potatoes and dice them into bite-size pieces.
WHISK TOGETHER DRESSING
In a separate bowl, whisk together the mayonnaise, sugar, mustard, and pickle juice. Season with salt and pepper to taste. Set aside.
STIR TOGETHER SALAD
Place the diced potatoes in a large bowl. Add the eggs, green onions, celery, pickle relish, and bacon (if using).
Pour the dressing over the salad and toss gently to combine.
CHILL AND SERVE
Cover and refrigerate the salad for at least 1-2 hours. Garnish with sliced green onion, fresh parsley, or a dusting of paprika just before serving.
Notes
Start the potatoes in cold water. This ensures even cooking. If you drop the potatoes into already boiling water, the outside of the potatoes will cook quickly, while the inside will stay hard.
Boil the potatoes whole. Do not dice or peel the potatoes before they go in the water. Cutting or dicing them in advance will result in a mushier potato.
Don't overcook the potatoes. The potatoes will take about 15-20 minutes to become fork-tender in the boiling water. If you’re using baby potatoes, they may only require about 10 minutes, so keep a close eye on them — you don’t want to overcook them and end up with mushy potatoes.
Allow the potatoes to cool before tossing with the dressing and other ingredients.
The potatoes will absorb some of the dressing while the salad chills in the fridge, so you will likely need to add an extra spoonful of mayonnaise right before serving.
Sprinklepaprikaon top of the salad just before serving. My mom and grandmother have always done this for a colorful touch!