Potato Salad Extraordinaire

• portions: 10 servings
• temps actif: 1 hour
• temps total: 1 hour 15 minutes

Ingrédients

5 pound(s) Russet potatoes

8 - eggs, hard boiled

1 1/2 cup(s) chopped red onion

1 cup(s) chopped celery

1/2 cup(s) chopped green pepper

1/4 cup(s) dark brown sugar, firmly packed

1/2 cup(s) sweet pickle relish

3 cup(s) mayonnaise

1/2 cup(s) mustard

1 teaspoon(s) salt

1/2 teaspoon(s) pepper

Instructions

Place potatoes in a large pot, cover with water and add salt until the water tastes salty (but not too salty). Bring to a boil and cook until just tender. Don't over cook because you don't want the potatoes falling apart. I don't peel my potatoes first. I boil them with the skins on and rub the peel off after they have cooled for a bit.

When the potatoes are cooled enough to handle, cut them into chunks.

Chop the hard-boiled eggs and add to the potatoes. Add the onions, celery, and green pepper.

Toss together.

For the dressing, in a separate bowl mix the brown sugar, sweet pickle relish, mayonnaise, and mustard.

Pour over the potato mixture and mix well.

Salt and pepper to taste. Cover and refrigerate.