Bigmama’s Potato Salad
Bigmama’s Potato Salad
Ingredients
- 6 potatoes, peeled and diced (or leave skin on if preferred)
- 12 large eggs, boiled, 8 whole eggs and 4 egg yolks, smashed
- 1/2 cup sweet relish
- 1/2 cup roasted red peppers, diced
- 1 bunch cilantro, chopped
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon smoked sea salt
- 8 cups water, for boiling
Instructions
- 1
In a large pot, add 8 cups of water. Bring the water to a rolling boil over high heat.
⏱️ 8 min
- 2
Carefully add the diced potatoes to the boiling water. Cook for 8 to 10 minutes, or until the potatoes are tender when pierced with a fork but not mushy.
⏱️ 10 min
- 3
Drain the cooked potatoes and set them aside in a large bowl to cool slightly for about 5 minutes.
⏱️ 5 min
- 4
Once slightly cooled, add half of the cooked potatoes to a separate mixing bowl and gently smash them with a fork or potato masher until mostly broken down but still with some texture.
⏱️ 3 min
- 5
Add the remaining whole cooked potatoes to the bowl with the smashed potatoes.
⏱️ 1 min
- 6
To the potato mixture, add the smashed boiled eggs (8 whole eggs and 4 egg yolks), sweet relish, diced roasted red peppers, chopped cilantro, mayonnaise, mustard, and smoked sea salt.
⏱️ 5 min
- 7
Stir all the ingredients together until they are thoroughly combined and evenly incorporated. Be careful not to overmix, which can make the potatoes gummy.
⏱️ 3 min
- 8
Transfer the potato salad to an airtight container. Refrigerate for a minimum of a few hours, or preferably overnight, to allow the flavors to meld and develop fully. This step is crucial for the best taste.
⏱️ 180 min
- 9
Serve chilled, ideally alongside baked beans for a classic pairing.
Kitchen Tools
Nutrition Facts (per serving)
Bigmama’s Potato Salad
- 6 potatoes, peeled and diced (or leave skin on if preferred)
- 12 large eggs, boiled, 8 whole eggs and 4 egg yolks, smashed
- 1/2 cup sweet relish
- 1/2 cup roasted red peppers, diced
- 1 bunch cilantro, chopped
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon smoked sea salt
- 8 cups water, for boiling
Instructions
- 1
In a large pot, add 8 cups of water. Bring the water to a rolling boil over high heat.
⏱️ 8 min - 2
Carefully add the diced potatoes to the boiling water. Cook for 8 to 10 minutes, or until the potatoes are tender when pierced with a fork but not mushy.
⏱️ 10 min - 3
Drain the cooked potatoes and set them aside in a large bowl to cool slightly for about 5 minutes.
⏱️ 5 min - 4
Once slightly cooled, add half of the cooked potatoes to a separate mixing bowl and gently smash them with a fork or potato masher until mostly broken down but still with some texture.
⏱️ 3 min - 5
Add the remaining whole cooked potatoes to the bowl with the smashed potatoes.
⏱️ 1 min - 6
To the potato mixture, add the smashed boiled eggs (8 whole eggs and 4 egg yolks), sweet relish, diced roasted red peppers, chopped cilantro, mayonnaise, mustard, and smoked sea salt.
⏱️ 5 min - 7
Stir all the ingredients together until they are thoroughly combined and evenly incorporated. Be careful not to overmix, which can make the potatoes gummy.
⏱️ 3 min - 8
Transfer the potato salad to an airtight container. Refrigerate for a minimum of a few hours, or preferably overnight, to allow the flavors to meld and develop fully. This step is crucial for the best taste.
⏱️ 180 min - 9
Serve chilled, ideally alongside baked beans for a classic pairing.