Classic cookout potato salad

Indulge in the perfect blend of tangy and creamy flavors with a classic cookout potato salad. A delightful accompaniment for any barbecue feast!

Ingredients:

• 10 medium Yukon Gold potatoes (about 3 lb.)
• 1 cup plus 2 Tbsp. Diamond Crystal or ½ cup plus 2 Tbsp. Morton kosher salt
• 4 large eggs
• 1 cup mayonnaise
• ¼ cup sweet relish
• 3 Tbsp. yellow mustard
• 2 Tbsp. Dijon mustard
• 1 medium red bell pepper, ribs and seeds removed, cut into ¼" pieces
• ½ medium red onion, cut into ¼" pieces
• 2 celery stalks, sliced ¼" thick
• Barbecue Seasoning or paprika (for serving)

Instructions:

1. Place potatoes, 1 cup of Diamond Crystal salt or ½ cup plus 1 tablespoon of Morton kosher salt, and 3 quarts of water in a medium-sized pot. Bring to a simmer over medium heat and cook until the potatoes are tender, which usually takes about 18 to 22 minutes.
2. While the potatoes are cooking, carefully place the eggs using a slotted spoon into a large saucepan of boiling water. Let them cook for 10 minutes, adjusting the heat as necessary to keep a gentle boil. Then, transfer the eggs to a bowl of ice water and allow them to cool until they are just slightly warm, approximately 2 minutes.
3. Take the eggs out of the ice water, crack them gently all over, and remove the shells. Cut the eggs in half lengthwise, scoop out the yolks into a medium bowl, and roughly chop the egg whites. Mash the yolks with a fork until smooth, then mix in mayonnaise, relish, both types of mustard, and the remaining 2 tablespoons of Diamond Crystal salt or 1 tablespoon of Morton kosher salt. Stir in the bell pepper, red onion, and celery into the dressing.
4. Once the potatoes are ready, drain them and let them cool for about 5 minutes. Peel the potatoes with a paring knife and cut them into ½-inch pieces. Add the potatoes to the dressing and gently mix together. Fold in the reserved egg whites. Cover the dish and refrigerate for at least 1 hour, or you can store it for up to 3 days.
5. Before serving, sprinkle some seasoning over the dish.

Summary:

• Calories: 2873 kcal
• Fat: 202 g
• Protein: 52 g
• Carbs: 223 g
• Potassium: 5314 mg
• Magnesium: 337 mg