I want to share this delicious homemade side dish recipe. It’s Easter Sunday! Just like most Sundays I try to prepare a nice meal. Plus, the weather is getting warmer and it’s about that time to have cookouts/BBQ! It’s a exciting time of the year to start making yummy Salads. When I think of potato salad, I always think of my childhood . This was one of those traditional sides we had with BBQ. I decided to whip up a quick potato salad for Easter Dinner today. I paired it with a juicy rack of ribs and collard greens. There are so many dishes that go great with this salad. This salad takes less than 45 minutes to prepare. Also, it can be prepared the night before. Let’s jump right into this easy recipe.
Details
5-6 servings
Salt, black pepper, paprika <br>
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Ingredients
4-5 Potatoes ( I used russet, you can use any kind you like)
2-3 cups-Mayonnaise or your favorite dressing
1 sweet onion
1-2 stalks of celery (optional)
1 cup- sweet relish
4-5 Eggs
1 tsp-chopped dill (optional)
1/2 cup- yellow mustard
Apple cider Vinegar (optional)
Directions
- First, peel/rinse and chop potatoes into medium size cubes. Place in pot with cold water and boil for at least 10-15 minutes. Place eggs in to boil as well, this is optional if you rather boil eggs separate.
- Next, chop up onions, celery and dill and set to the side.
- Next, drain cooked potatoes then add into bowl or pot. Start smashing potatoes with a spoon or fork.(should have some chunks of potatoes still) Let cool for at least 2 minutes. I suggest adding ingredients while potatoes are still warm.
- Last, add all ingredients: onions, mayo, relish, salt and pepper, mustard any other Seasonings or add ons of your choice, like vinegar Mix then add peeled boiled eggs(slice with knife or crush into salad) Top salad off with paparika.
- Store in fridge til ready for serve.