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Perfect Potato Salad Recipe


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     Perfect Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   35

8 medium russet potatoes (about 5 lbs.)
1 tsp kosher salt, plus more to taste
1.5 cups mayonnaise, plus more to taste
4 tablespoons yellow or Dijon mustard, plus more to taste
5 scallions, white and green parts thinly sliced
1/2 tsp black pepper
1/2 tsp paprika
1/4 cup sweet pickle relish or 8 whole baby sweet pickles, chopped
4 hard-boiled eggs, peeled and chopped
4 slices of bacon, cooked and crumbled or 4 Tbls. Real Bacon Bits

Cut the potatoes into 1.5-2 chunks. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 10-12 minutes. Drain and transfer to a large bowl.
Add Mayonaise (or half mayo and half plain non-fat Greek yogurt for lighter version), mustard, scallions, salt, pepper and paprika and gently fold together.
Fold in the relish, hard-boiled eggs and bacon. Taste for seasonings, adding more salt, mustard, or mayonnaise as needed. You can also add a splash of pickle juice or lemon juice for a little zip.
Serving Suggestions
Pot luck, bbqs, etc.

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