My potato salad recipe is fully loaded--well, that's what they say. Everyone who has been brave and patient enough will understand why. If you wish to impress your friends, neighbors, co workers & family, I urge you to give this one a try.
POTATOES, EGGS and MIXED VEGGIES: Wash potatoes. Place in a large pot with cold water, add 1 tbs salt and bring to a boil. Then reduce the heat to a simmer and boil until tender and a fork easily pierces the potato--but it is still firm. A couple of minutes before it finishes, add eggs (if using). Once cooked, remove potatoes and eggs from liquid and add mixed veggies. Drain and set aside.
Peel and dice potatoes and set aside. Also peel eggs and dice. Allow it to cool fully before mixing into mayo dressing.
While potatoes are boiling, grate or mince garlic, then finely dice bell pepper, celery, scallions, parsley, red onion and pimento peppers.
In a large bowl, make mayo mixture: Add mayo, mustard, lemon juice or vinegar, brown sugar and mix well.
Once the potatoes are cool, add it to bowl with the mayo mixture. Then add chopped eggs, drained mixed veggies, the chopped ingredients and stir it all gently to combine. Add salt if required.
This makes a huge amount, enough for a potluck, family gathering or BBQ. However, the recipe can be easily halved. Once the chopping and boiling is done--the only thing left to do is mix it all together and enjoy! This can be made a day in advance as well--however, I suggest eliminating the red onion to prevent it from spoiling quickly.
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Notes
This makes a huge amount, enough for a potluck, family gathering or BBQ. However, the recipe can be easily halved. Once the chopping and boiling is done--the only thing left to do is mix it all together and enjoy!This can be made a day in advance as well--however, I suggest eliminating the red onion to prevent it from spoiling quickly.Vegans, do not despair, you can easily eliminate the eggs and use Vegan mayo to make this work for you.