Whole Lotta Love Potato Salad
- Ready In:
- 36mins
- Ingredients:
- 12
- Serves:
-
10-15
ingredients
- 3 lbs russet potatoes (5-6 medium)
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons coarse black pepper
- 2 teaspoons salt
- 1 teaspoon dill
- 1⁄2 cup tomatoes
- 1⁄2 cup bell pepper
- 1 cup onion
- 1⁄2 cup sweet pickle relish
- 5 eggs
- 2 teaspoons paprika
directions
- Add potatoes to boiling, salted water. Once water returns to a brisk boil, stir occasionally, and after 4 or 5 minutes check for doneness often. I found the best way is to take one of the larger pieces out and taste. As soon as the sample piece no longer has a raw potato taste, but is still firm, remove, drain, and immerse in cold water to stop cooking. Chill.
- Mix mayo, mustard, pepper, salt, and dill.
- Chop onion to a medium dice.
- Dice firm tomato and squeeze off juice.
- Dice bell pepper.
- Squeeze off juice from pickle relish.
- Once potatoes are chilled, gently fold in the onions, tomatoes, and bell pepper.
- Gently fold in the sauce. Don't add all at once. Add until you have the desired consistency.
- Remove yokes from 3 of the eggs and crumble into the salad. (Adding extra crumbled hard boiled egg yokes is also a great way dry up the salad should it be too soupy).
- Dice the whites and add to salad.
- Slice the remaining 2 hard boiled eggs using an egg slicer.
- Pour salad into serving container and spread top smooth.
- Top with egg slices, then sprinkle on paprika.
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Reviews
-
I was ask to make a potato salad for a BBQ and this was definitely the right choice. It was great! (and I'm not a big potato salad fan) My 12 y/o even asked for me to make it again. It was very easy to prepare. I changed it a little due to not having all the ingredients on hand. I used parsley instead of dill, dijon mustard, chopped dill pickle slices versus the sweet pickle (per husband request) and added more mayo to sauce. It tasted a little to salty. The veggies also helped even out the taste once they were added. I used a red bell pepper which gave gave it color and a good taste. I will definitely be making this again. Thanks for a great recipe!!
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A great potatoe salad. I loved the flavor the dill gave the salad. The tomatoe was a unique addition. I used a plum type tomato, next time I will use a regular tomato for more flavor. Add all the dressing. I used all, but perhaps 3 TBS and felt it was slightly dry. Mixed it to what I thought was the correct consistency. Thanks for posting. I will definitely make again.
Tweaks
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I was ask to make a potato salad for a BBQ and this was definitely the right choice. It was great! (and I'm not a big potato salad fan) My 12 y/o even asked for me to make it again. It was very easy to prepare. I changed it a little due to not having all the ingredients on hand. I used parsley instead of dill, dijon mustard, chopped dill pickle slices versus the sweet pickle (per husband request) and added more mayo to sauce. It tasted a little to salty. The veggies also helped even out the taste once they were added. I used a red bell pepper which gave gave it color and a good taste. I will definitely be making this again. Thanks for a great recipe!!
RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>