#shorts #potatosalad #salad

My Mother In Laws Potato Salad

Ingredients:

6 Large Russet Potatoes
5 Eggs
1/2 Sweet Onion (finely diced)
1/2 Red or Green Bell Pepper (finely diced)
15 oz Miracle Whip or Mayo
2-3 Tbsp Yellow Mustard
1 Tbsp Garlic Powder
1 Tbsp Granulated Onion
1 Tbsp Paprika
Lawry’s Seasoned Salt
Black Pepper

Instructions:

Wash, peel and cut the potatoes into 1 inch pieces. In a large pot filled with water add the potatoes and bring to a boil. Season the water with salt and boil until the potatoes are soft BUT NOT TOO SOFT! Drain and place back in the pot, mash the potatoes up just a little bit then let cool.

In a separate pot bring 1 quart of water to a boil. Once the water is boiling gently lower the eggs into the water and hard boil for 10 minutes. Run the eggs until cold water until cool. Peel and chop up 3-4 eggs nice and fine. Slice the remaining egg or 2 to use as garnish later on.

To the pot with the cooled potatoes add the chopped eggs, diced onion, diced bell pepper, miracle whip, garlic powder, granulated onion, yellow mustard, paprika, Lawry’s seasoned salt, and black pepper. Mix, taste, and adjust the seasoning to your liking.

(PRO TIP: This is best the next day, so we highly recommend making a day ahead of time as it gives the seasonings time to incorporate fully.)

Garnish and serve at your next BBQ.

Enjoy!

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