Holiday bliss potato salad
Savor the perfect balance of creamy potatoes, tangy mustard, and crunchy veggies in this delectable holiday bliss potato salad. Perfect for any occasion!
Ingredients:
- 6 eggs
- 910g red bliss potatoes, quartered
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons jarred pickle relish, drained
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons salt
- 1/4 cup chopped green onions
- 1 tablespoon chopped parsley leaves
- Freshly cracked black pepper
Instructions:
- Place the eggs into a saucepan, cover them with water, and sprinkle a bit of salt. Put a lid on the saucepan and heat over medium heat until it starts boiling. Take the saucepan off the heat and let it sit for 10 minutes. Take out the eggs from the water and place them in an ice bath until they are cold. Peel and dice the eggs on a chopping board and transfer them into a medium-sized bowl. Keep it aside.
- Put the potatoes in a medium pot and add enough water to cover them. Boil them over medium heat until they are easily pierced with a fork, usually around 10 to 15 minutes. Drain the water and let the potatoes cool down on a baking sheet.
- In a large bowl, combine the onion, celery, relish, mayonnaise, lemon juice, salt, green onions, and parsley. Mix in the eggs and the cooled potatoes. Gently stir everything together and season with black pepper to your liking.
Summary:
- Calories: 2352 kcal
- Fat: 159 g
- Protein: 53 g
- Carbs: 183 g
- Potassium: 4526 mg
- Magnesium: 265 mg