Sweet pickle potato salad

Discover the delightful blend of sweet pickles and creamy potatoes in this refreshing salad. Perfect for picnics, BBQs, or a light lunch option.

Ingredients:

• 450g small red potatoes, scrubbed
• Salt and pepper
• ½ cup finely chopped onion
• ½ cup sweet pickle relish
• ½ cup mayonnaise
• 4 hard-boiled eggs, finely chopped

Instructions:

1. Place the potatoes in a spacious pot and pour adequate cold water to cover them by 1 inch. Sprinkle a bit of salt. Bring to a boil and simmer until the potatoes are soft but not overly soft, approximately for 15 minutes. Drain the water. Leave aside until they cool down enough to touch.
2. While the potatoes are still slightly warm, divide them into quarters and transfer them to a sizable bowl. Incorporate the onion, relish, mayo, and eggs. Mix until thoroughly blended. Sample and season with salt and pepper.
3. Wrap and refrigerate until you are prepared to serve, minimum 1 hour or for as long as overnight.

Summary:

• Calories: 1563 kcal
• Fat: 107 g
• Protein: 30 g
• Carbs: 126 g
• Potassium: 2450 mg
• Magnesium: 135 mg