blue ribbon red potato salad

3

In a small mixing bowl, combine mayo, Dijon mustard, relish, sugar, vinegar, salt, and pepper.
  • 5 lb
    red potatoes
  • 6 lg
    hard-boiled eggs, diced
  • 1/2 md
    red onion, diced
  • 1 1/2 c
    mayonnaise
  • 1/4 c
    sweet pickle relish
  • 3 Tbsp
    sugar
  • 2 tsp
    Dijon mustard
  • 1 tsp
    salt
  • 1 tsp
    apple cider vinegar
  • 1/8 tsp
    black pepper
  • Slowly adding dressing to the potato mixture.
    4

    Slowly add the moist mixture to the potatoes while tossing them with a spatula. Toss until potatoes are covered.
    • 5 lb
      red potatoes
    • 6 lg
      hard-boiled eggs, diced
    • 1/2 md
      red onion, diced
    • 1 1/2 c
      mayonnaise
    • 1/4 c
      sweet pickle relish
    • 3 Tbsp
      sugar
    • 2 tsp
      Dijon mustard
    • 1 tsp
      salt
    • 1 tsp
      apple cider vinegar
    • 1/8 tsp
      black pepper
  • Covered potato salad in the fridge to chill.
    5

    Cover the mixing bowl and place it in the fridge. I recommend allowing the salad to sit for 24 hours so the potatoes are fully infused with the moist mixture. Remove from the fridge and enjoy.
    • 5 lb
      red potatoes
    • 6 lg
      hard-boiled eggs, diced
    • 1/2 md
      red onion, diced
    • 1 1/2 c
      mayonnaise
    • 1/4 c
      sweet pickle relish
    • 3 Tbsp
      sugar
    • 2 tsp
      Dijon mustard
    • 1 tsp
      salt
    • 1 tsp
      apple cider vinegar
    • 1/8 tsp
      black pepper