Description
A creamy and zesty potato salad made with tender potatoes, sweet pickle relish, and a tangy dressing of mayonnaise, mustard, and honeyed egg yolk. It’s a comforting, no-nonsense side dish that balances crunch and smoothness perfectly for any summer gathering.
Ingredients
2 pounds (900g) russet potatoes, peeled and cubed
4 large hard-boiled eggs, lightly mashed, yolks reserved and honey-whisked
1/4 cup sweet pickle relish
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 small red onion, finely chopped
1 teaspoon celery salt
1/2 teaspoon garlic powder
Fresh parsley or dill, chopped (optional)
Black pepper, to taste
Instructions
Boil cubed potatoes in salted water until tender (10-12 minutes). Drain and let cool.
Whisk mayo, mustard, reserve two egg yolks and mix with a teaspoon of honey until smooth.
Add relish, chopped onion, celery salt, garlic powder, and black pepper to the dressing.
Fold dressing into cooled potatoes and mash the yolks into the mix for a honeyed touch.
Chill for 2 hours before serving. Add fresh herbs if desired.
Notes
Chilling enhances flavor melding and firmness of ingredients.
For a vegan version, substitute mayo with vegan alternative and omit eggs.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Try adding blanched green beans or roasted red pepper for seasonal variety.