Picnic Favorite: Red Bliss Potato Salad Recipe

Red Bliss Potato Salad Recipe

8-10 red potatoes, skins left on and washed, cut in large cubes
1/2 cup onion, diced fine
2-3 Tbsp sweet green relish
1/2 cup mayonnaise, light or regular
1/2 tsp celery salt
Fresh dill, as much as you like, minced
4 hard boiled eggs, peeled and sliced, optional
Leftover grilled chicken, sliced or cubed, optional
Crumbled bacon, optional
Tomato wedges, optional


How To Make Red Bliss Potato Salad:

Place potatoes in a large saucepan.

Cover potatoes with room temperature water and bring them to a boil.

On medium heat, cook until potatoes are not quite done. Cool one off and taste it. If it seems like it could use just a teeny bit more, take it off the heat and drain. The potatoes continue cooking for a few minutes longer while they're draining. Another way to tell if they're done is when the peels just start to pull away from the potatoes.

Run cold water over the potatoes and drain. Set aside to cool.

When the potatoes have cooled down, place in a large bowl and add onions and relish. Gently fold in the mayonnaise, celery salt and dill.

Place in a pretty serving bowl and arrange the hard boiled eggs on top and garnish with a few sprigs of dill.

Add optional ingredients and serve right away or refrigerate.

Serves 4-6.