Red Potato Salad

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 ​Ask people what they like in potato salad, and you are going to get as many different answers as there are people. I like a potato salad with potatoes that are cooked to perfection and not mealy or mushy. I want a crunch of vegetables, and great flavor, without that flavor leaning heavily in any direction. Essentially, I want a basic potato salad that is so versatile it can become absolutely anything I want.

This recipe is my favorite. Made as is, it is wonderfully delicious and goes with any meal from hot dogs to steak to fish. I have even served it for breakfast to rave reviews. Add a little vinegar, and you have something new. Add a tablespoon of yellow mustard, and you have mustard potato salad. If you want something heartier, add bacon, shredded cheddar, or, to take it really over the top, blue cheese. I have fixed it all of these ways, but the basic recipe is still my favorite. 

Red Potato Salad

1 1.5 lbs. Melissa’s baby red potatoes, halved
4 hard-boiled eggs, chopped
¼ c. minced parsley
½ c. thinly sliced celery
½ c. thinly sliced green onions
¼ c. sweet pickle relish
1 T. sweet pickle relish juice
1 T. Dijon mustard
¼ t. paprika
¾ c. Duke’s mayonnaise
Salt and freshly ground black pepper, to taste

Place potatoes in a large saucepan; add a pinch of salt and water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8 to 10 minutes. Drain; refrigerate until cold. Add eggs, parsley, celery, onions, and relish; toss well. Stir in pickle relish juice, mustard, paprika, and mayonnaise. Season with salt and pepper and mix well. Top with additional paprika for color. Refrigerate until serving.