Ingredients:
5
pounds red potatoes
1
cups chopped celery
1
cups chopped red onion
3 hard-boiled eggs, peeled and coarsely
chopped
1 cup
sliced black olives
1 cup
sliced green olives with pimentos
|
1 cup
dill pickle relish
1/2
cup sweet pickle relish
1
teaspoon smoked paprika
½ cup
prepared mustard, or as needed
½ cup
apple cider vinegar, or as needed
1 1/2
cup mayonnaise, or as needed
salt
and ground black pepper to taste
½ cup
crumbled cooked bacon
|
Directions:
1.
|
Place potatoes in a large pot, cover with water, and bring to
a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20
minutes. Drain and allow to cool.
|
2.
|
Remove skins from potatoes and cut into chunks. Place in a
large bowl.
|
3.
|
Lightly stir celery, red onion, eggs, black olives, green
olives, dill pickle relish, sweet pickle relish, and paprika with potatoes
until thoroughly combined.
|
4.
|
Mix in mustard, vinegar, and mayonnaise; stir lightly until
all ingredients are coated and moist. If salad isn't moist enough, stir up to
1/2 cup more mayonnaise into salad.
|
5.
|
Season with salt and ground black pepper to taste. For best
flavor, make the day before and refrigerate overnight.
|
No comments:
Post a Comment