Recipe courtesy of Greg Ehresman
Triple XXX Family Restaurant Potato Salad
- Level: Easy
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 81
- Sodium
- 409
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
4 medium Idaho potatoes
3 eggs
1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip)
1 teaspoon yellow mustard
1 teaspoon sweet relish
1/4 cup chopped onion, such as white or Vidalia
Salt and freshly ground black pepper
Directions
- Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If it slides in easy, the middle has softened. Remove potatoes and cool with cold running water.
- Peel potatoes and cut into equal bite-sized pieces. Set aside.
- Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
- Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs). Set aside.
- In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended.
- Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase flavor.