The Queen of the Cookouts - Potato Salad Recipe
The Queen of the Cookouts - Potato Salad Recipe
Ingredients
For the Salad
- 4 Yukon Gold potatoes, large, boiled, peeled, and cut into 1-inch cubes
- 5 eggs, boiled and diced
- 1/2 large red pepper, diced
- 1/2 medium red onion, diced
For the Dressing
- 1 1/3 cups Duke’s mayonnaise
- 2 tablespoons Inglehoffer Original Stone Ground Mustard
- 1 1/2 tablespoons yellow mustard
- 3 teaspoons celery salt
- 1 1/2 cups sweet relish
- 3/4 cup Kewpie mayonnaise
- 1 tablespoon black pepper
- 1 teaspoon salt
- 2 tablespoons granulated sugar
Instructions
- 1
Prepare the potatoes: Wash the Yukon Gold potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain, let cool slightly, then peel and cut into 1-inch cubes.
⏱️ 20 min
- 2
Prepare the remaining solid ingredients: While the potatoes are cooking, hard boil the eggs. Once cooked, cool, peel, and dice them. Dice the red pepper and red onion into small, uniform pieces.
⏱️ 15 min
- 3
Make the dressing: In a large mixing bowl, combine the Duke’s mayonnaise, Inglehoffer Original Stone Ground Mustard, yellow mustard, celery salt, sweet relish, Kewpie mayonnaise, black pepper, salt, and granulated sugar. Whisk until all ingredients are thoroughly combined and the dressing is smooth.
⏱️ 5 min
- 4
Combine the salad: Gently add the cubed potatoes, diced eggs, diced red onion, and diced red pepper to the bowl with the prepared dressing. Using a large spatula or spoon, carefully fold the dressing into the potato mixture. Be cautious not to overmix, as this can break down the potatoes and result in a mashed texture.
⏱️ 5 min
- 5
Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld and the salad to chill thoroughly. Taste and adjust seasoning if necessary before serving.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
The Queen of the Cookouts - Potato Salad Recipe
For the Salad
- 4 Yukon Gold potatoes, large, boiled, peeled, and cut into 1-inch cubes
- 5 eggs, boiled and diced
- 1/2 large red pepper, diced
- 1/2 medium red onion, diced
For the Dressing
- 1 1/3 cups Duke’s mayonnaise
- 2 tablespoons Inglehoffer Original Stone Ground Mustard
- 1 1/2 tablespoons yellow mustard
- 3 teaspoons celery salt
- 1 1/2 cups sweet relish
- 3/4 cup Kewpie mayonnaise
- 1 tablespoon black pepper
- 1 teaspoon salt
- 2 tablespoons granulated sugar
Instructions
- 1
Prepare the potatoes: Wash the Yukon Gold potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes. Drain, let cool slightly, then peel and cut into 1-inch cubes.
⏱️ 20 min - 2
Prepare the remaining solid ingredients: While the potatoes are cooking, hard boil the eggs. Once cooked, cool, peel, and dice them. Dice the red pepper and red onion into small, uniform pieces.
⏱️ 15 min - 3
Make the dressing: In a large mixing bowl, combine the Duke’s mayonnaise, Inglehoffer Original Stone Ground Mustard, yellow mustard, celery salt, sweet relish, Kewpie mayonnaise, black pepper, salt, and granulated sugar. Whisk until all ingredients are thoroughly combined and the dressing is smooth.
⏱️ 5 min - 4
Combine the salad: Gently add the cubed potatoes, diced eggs, diced red onion, and diced red pepper to the bowl with the prepared dressing. Using a large spatula or spoon, carefully fold the dressing into the potato mixture. Be cautious not to overmix, as this can break down the potatoes and result in a mashed texture.
⏱️ 5 min - 5
Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 3 hours to allow the flavors to meld and the salad to chill thoroughly. Taste and adjust seasoning if necessary before serving.
⏱️ 180 min