This potato salad is a little surprising — but in the best way. A touch of brown sugar balances the salty ingredients, while crisp vegetables like celery and green pepper add freshness and crunch. Creamy, slightly sweet, and tangy, it’s a guaranteed hit for cookouts and potlucks.
Yield: 10 servings
Prep Time: 1 hour
Cook Time: 15 minutes
Method: Stove Top
Ingredients
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5 lb Russet potatoes
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8 hard-boiled eggs, chopped
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1 ½ cups chopped red onion
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1 cup chopped celery
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½ cup chopped green pepper
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¼ cup dark brown sugar, firmly packed
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½ cup sweet pickle relish
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3 cups mayonnaise
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½ cup mustard
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1 tsp salt (plus extra for boiling potatoes)
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½ tsp black pepper
Instructions
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