Church Picnic Potato Salad
Nothing reminds us of a Midwestern summer church picnic like a good old fashioned potato salad. And this recipe is a winner every time. Bonus - it can be made ahead!
Church Picnic Potato Salad
American
Side Dishes
Ingredients
- 3 lbs. Russet Potatoes
- 2 Ribs Celery, Diced (Including Leaves)
- 1 Green Bell Pepper, Seeded and Diced
- 1 White Onion, Peeled and Diced
- 6 Hard Boiled Eggs, Diced
- 1/2 C. Mayonnaise
- 3/4 C. Sour Cream
- 1/4 C. Red Wine Vinegar
- 1 1/2 tsp. Kosher Salt
- 1 1/2 tsp. Mustard, Yellow Ground
- 1/2 tsp. Worcestershire, Powder
- 1/2 tsp. Black Pepper, Fine Ground
- 1 tsp. Paprika, Sweet Hungarian
- 2 Tbsp. Sweet Pickle Relish (Optional)
Directions
In a large pot, cover potatoes with water by two inches. Salt water liberally, bring to a boil over high heat, and boil potatoes until just fork-tender (about 15 min).
Drain water from the pot. When cool enough to handle, peel and cut the cooked potatoes into bite sized pieces.
Combine remaining ingredients in a large salad bowl, and stir together until completely incorporated. Add the sliced potatoes, toss to coat, and refrigerate potato salad for at least 2 hours (or until cool).