Potato Salad

Potato Salad Recipe

To many, Potato Salad may be a simple dish, but to me, it is more than that. While preparing to film my audition for the Idaho Potato Commission, I chose this recipe because Idaho Potatoes are the best for a potato salad. Another reason I chose this recipe is that this dish always shows up at family gatherings and celebrations. 

Food isn’t just about flavor. It’s about connecting and creating memories that last long after the meal. This Potato Salad Recipe is a reminder of that. It fits at every table and comforts everyone who takes a bite. This is why I believe I’d be a great spokesperson for the Idaho Potato Commission. I see food as a way to connect people. 

Ingredients

3 pounds of Idaho Potatoes 

4 Boiled Eggs ( 2 Chopped, 2 Sliced *for garnish* )

1 Cup Mayonnaise

2-3 TBSP Yellow Mustard

½ Cup Sweet Relish

Salt and pepper to taste 

Paprika for garnish 

Steps: 

Boil Potatoes and Eggs

• Peel and cut potatoes into medium-sized chunks 
• Add potatoes to a large pot filled with water and boil until fork-tender. (about 10-15 minutes)
• Drain and let potatoes cool.

* PRO TIP* Eggs can be added with potatoes to boil to save time and dishes :)

Prepare Eggs

• Chop 2 boiled eggs into bite-sized pieces, slice 2 boiled eggs for garnish 

1. Make Dressing

• In a mixing bowl, combine mayonnaise, seasonings, sweet relish, mustard, and chopped eggs.

Assemble

• Fold cooled potatoes into dressing and transfer into a serving dish 

Garnish 

• Top with sliced eggs and lightly sprinkle paprika on top. Refrigerate for 2-4 hours for best results.