Nothing says summer like a BBQ picnic at the beach. Grill some burgers and hot dogs, serve with this potato salad and finish with S’mores! Now that’s what I call a perfect summer day.
This potato salad is really simple to make, it just takes a little time and a little planning. I found it’s best to cook the potatoes a day ahead. And after assembly, it really should sit overnight in the fridge to absorb all the flavors.
2 medium onions, chopped very small
4-12″ stalks of celery, chopped very small
4 hard boiled eggs, chopped fine
2-6 oz. jars of diced pimiento, drained
3 TBS. sweet relish
3/4 cup mayonnaise
1 TBS yellow mustard
1 TBS Kosher salt, more if needed
pepper, to taste
1 sliced hard boiled egg to garnish top (optional)
a shake of paprika
Peel and cut into small pieces.
Finely chop the onion.
Add onion and celery to potatoes. Gently toss.
Add chopped egg and gently toss.
Drain pimiento and add to mixture. Add relish and salt and pepper to taste.
Mix mayonnaise and mustard.
Gently fold in the mayonnaise. Add slowly–you may not need it all.
Categories: Soups & Salads
Tags: classic potato salad