Potato Salad, Simple - Master Cookbook Recipe # 572
This Simple Potato Salad is the perfect go-to side dish when you want that classic Southern flavor without a lot of fuss. By using dehydrated onions, you get all the savory flavor throughout the creamy dressing without the sharp bite of raw onions. It’s a tried-and-true recipe that pairs perfectly with anything from fried chicken to grilled burgers.
This is recipe #572 in Tammy’s Master Cookbook.
Ingredients
- 6 medium russet potatoes, peeled and cut into walnut-sized pieces
- 3 large eggs
- 1 cup mayonnaise (Blue Plate or Dukes recommended)
- 1/3 cup sweet pickle relish
- 3 Tbsp dehydrated onions (McCormick recommended)
- 1 tsp yellow mustard
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Boil the Potatoes: Place the potato pieces in a large pot of water. Bring to a boil on high and cook for 10 minutes or until tender. Drain thoroughly and place them in a large mixing bowl.
- Boil the Eggs: Boil the eggs separately (carefully lower cold eggs into boiling water with a spoon and boil for 12 minutes). Once finished, peel and chop the eggs, then add them to the bowl with the potatoes.
- Prepare the Dressing: In a separate medium bowl, whisk together the mayonnaise, sweet pickle relish, dehydrated onions, yellow mustard, sugar, salt, and pepper.
- Combine: Pour the dressing over the potatoes and eggs. Mix gently until everything is well-coated and the consistency is creamy.
- Store: Refrigerate immediately.
Notes
Tammy's Tips
The dehydrated onions are a real "pro tip" here,they soak up some of the moisture from the dressing and distribute that onion flavor perfectly. Just like with any potato salad containing mayo and eggs, safety is first: make sure you don't leave it out on the table for more than 4 hours. It actually tastes even better after it has chilled in the fridge for an hour or two!