Potato Salad

Wanted to share this awesome potato salad recipe which I got from one of my cousins. Every time I make this for a backyard BBQ it is a hit and someone asks for the recipe. As we head into the July 4th weekend, many of us are unable to meet with friends and family during this difficult time, but I hope you are at least firing up the grill and making some awesome sides. Here’s a good one to try!!!

Ingredients:

• 3 lbs red skinned potatoes (scrubbed and cut into 1/2″ pieces)
• 1 red pepper (diced)
• 1/2 red onion (diced)
• 5 eggs
• 3 medium carrots (diced)
• 3 stalks celery (finely diced)
• 1 can of sweet corn (15 ozs)
• 6 stalks scallions (chopped)
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 3 tsp brown sugar
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 – 1 cup mayonnaise (more may be needed)
• Salt to taste

Instructions:

1. Fill a 6 – 8 quart pot with cold water (about 3/4 full). Add 1 tsp salt and potatoes and bring to a boil.
2. Add eggs and carrots and cook about 20 minutes or until potatoes can be easily pierced with a fork.
3. Drain everything and allow to fully cool.
4. Once cooled, peel eggs and cut into 1/8ths.
5. Add potatoes, eggs, carrots, red pepper, onion, celery and corn to a mixing bowl and mix together.
6. In a separate bowl, mix the vinegar, mustard and sugar. Add to the potato mixture.
7. Add mayonnaise, black pepper and paprika and mix.
8. Add salt to taste and if you would like your potato salad a bit creamier, add more mayonnaise.
9. Top with scallions and serve with favorite meat or BBQ dish.