Potato Salad

 

Ingredients: yields 4 servings, doubled amounts below

1.75lbs (give or take) red or russet potatoes, washed and cut into 1” chunks

2 hard boiled eggs, small dice

Dressing:

1/2 cup mayo

1 Tbsp apple cider vinegar

1 1/2 tsp sugar

1/2 tsp dried thyme

1 1/2 Tbsp roasted red pepper, diced

1 1/2 Tbsp sweet pickle relish

Other mix-ins:

Mustard

Onions

Celery

Parsley

Bacon

Optional Garnish:

Sliced hard boiled egg

Paprika

Scallions

Place potatoes in a pot and cover with cold water. Bring to a boil, reduce heat to low, and simmer for 10-15 minutes or until fork tender. Strain and let cool. Once potatoes are cooled, add remaining ingredients and mix to combine. Refrigerate at least 3 hours before serving. Best made the night before.

3.5lbs (give or take) red or russet potatoes, washed and cut into 1” chunks

4 hard boiled eggs, small dice

Dressing:

1 cup mayo

2 Tbsp apple cider vinegar

1 *scant* Tbsp sugar

1 tsp dried thyme

3 Tbsp roasted red pepper, diced

3 Tbsp sweet pickle relish