Avery's Potato Salad
Avery's Potato Salad is loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout or summer side dish.
Servings 6 servings
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
Dice up the onion and add that.
Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!