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This Southern potato salad is an easy side dish that's always a huge hit!
Prep Time 25 minutes - Cook Time 10 minutes - Total Time 35 minutes
5 lbs russet potatoes
1 1/2 cups mayonnaise
3 tablespoons mustard
3 tablespoons sweet pickle relish
1 teaspoon paprika, plus more to sprinkle on top
2 tablespoons dill weed chopped
2 teaspoons salt
1 teaspoon black pepper
4-5 hard boiled eggs sliced
1 cup black olives sliced
3 celery stalks diced
1/2 cup red onion finely diced
Peel and dice up the potatoes and place them in a pot of cold water. Bring to a boil and add salt, cook just until fork tender, about 7- 8 minutes.
Drain potatoes and allow to cool slightly. Gently chop or mash into small chunks.
Add in mayonnaise, mustard, paprika, onions, olives, celery, pickle relish, chopped dill, salt, pepper and mix until combined.
Chop hard boiled eggs and fold into the salad.
Sprinkle with more paprika and fresh chopped dill if desired.
Cover and chill until ready to serve.
NOTES - You can substitute dill pickle relish if you don't like the sweetness.
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