Potato Salad

I can’t think of any better side dish than this potato salad! It has lots of textures and flavor that go so well together. It is bound to be your new go-to recipe.

My summertime favorite meal is this potato salad with a Grilled Pork Burger and a Pineapple Sorbet Slushie. Nothing beats the combination on a hot day.

I am not a fan of most potato salads out there. When it comes to it, I’m extremely picky as my mother would say. Store bought kinds, just gross. Overly sweet or too much mayonnaise, gross. What restaurants serve, meh. This is seriously the only potato salad I will eat. I don’t just like it, I love it. If you try this recipe, let me know what you think of it in the comments!

This is very easy to make and is one of those dishes that tastes just as good if not better the next day.

Ingredients

• Russet Potatoes
• White Wine Vinegar
• Salt
• Pepper
• Mayonnaise
• Dijon Mustard
• Hard Boiled Eggs
• Sweet Relish
• Celery
• Red Onion
• Parsley

Instructions

• Hard boil your eggs in the air fryer at 270 degrees for 15 minutes. Put them in an ice bath afterwards until they are cool to the touch.
• Peel and chop the potatoes into 1-inch cubes. Put them in a large pot and fill with water about 1-inch above the potatoes. Bring to a boil. Cook until potatoes are just fork tender. Watch them closely because you do not want to over cook them.
• Once potatoes are fork tender, drain them and put in a large mixing bowl. Toss them with the white wine vinegar, salt, and pepper.

• Peel and roughly chop the eggs.

• Chop the red onion, parsley, and celery into fine pieces.
• Add the eggs, red onion, celery, and parsley to the potatoes. Gently stir.

• In a separate bowl, combine the mayonnaise, Dijon mustard, and sweet relish. Stir until well combined. Add to the potatoes and vegetables. Stir gently until combined.

• Serve or store in an airtight container in the refrigerator.