Good Old Fashion Potato Salad, Updated

By sherryl61

updated and tasty; the Greek yogurt cuts some of the unhealthiness. If desired, substitute 1 1/2 cups Miracle Whip for the mayo and the yogurt. I have also added red and yellow peppers, diced, at times. Or crispy bacon if you want it really unhealthy.

Ingredients

• 5 pounds small Russet potatoes
• 4 large eggs, hard-boiled & peeled & diced
• 4 celery stalks, finely chopped
• 2 heaping tablespoons pickle relish, plus 2 tablespoons pickle jar juice
• 3/4 cup mayonnaise
• 3/4 cup Greek yogurt
• 1/4 cup prepared French’s yellow (MUST USE YELLOW ONLY!)
• Heaping 1/2 cup chopped red onion (I just cut up the whole thing)
• Heaping 1/2 cup chopped green bell pepper (optional)
• 1/4 cup chopped parsley (optional)
• Finely ground kosher salt and ground black pepper to taste
• Smoked hot paprika for garnish

Details

Servings 10
Preparation time 40mins
Cooking time 40mins
Adapted from what2cook.net

Preparation

Step 1

1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and soak in ice cold water, then peel them with your fingers under running water (as if you were peeling a hard-coked egg). Or if you like, leave the peels on.

2. Hard boil your eggs. Cover eggs to 1 inch above the eggs and bring to a boil; boil 1 minute, then turn off heat, cover, and let sit 15 minutes. After 15 minutes, soak in cold water till ready to peel. (tap the large end of the egg and roll get under that little layer of skin and it should slide right off). This prevents the nasty green rind around the yolk.

3. Dice the potatoes and chop the eggs into a chilled bowl. Add the other ingredients except the paprika garnish. Stir good, make sure everything is covered. Should not look dry, so if you want an extra spoon of mayo or relish add it. Learn to trust your instincts that’s what your Grandma did.

Taste it for salt and a hint of sweet. If more sweet, add additional pickle juice. Shape into a pretty mound in bowl with a spoon or spatula. Make a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the smoked paprika before serving. Serve cold.