Creamy Potato Salad

As I sit here typing this, the smell of weekend grilling and barbecue is wafting in through the open windows.

Its truly tantalizing.

I don’t know about you, but one of my favorite summer barbecue side dishes is a really good potato salad.

I like mine really creamy with a little bit of a bite, and a mellow after taste.

Creamy Potato Salad

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: Brie

Serves: 10 servings

Ingredients

• 10 golden potatos
• 6 hard boiled eggs, sliced
• 3 celery stalks, diced
• 1 medium onion, finely diced
• 1 cup mayonnaise
• 3 tablespoons honey Dijon mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon granulated sugar
• 2 teaspoons black pepper
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1 teaspoon cyan powder

Instructions

1. Dice the potatoes into small cubes and boil until fork tender. Drain and cool.
2. Once the potatoes are cool, place into a large bowl with the remaining ingredients and mix until will combined.
3. Taste and adjust seasoning if desired.
4. Serve immediately or cool in the fridge for at least two hours for best results.

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