A tangy, creamy southern-style potato salad using Yukon Golds, sweet relish, and paprika. Skip pork for a halal-friendly version while balancing retro flavors with modern simplicity.
Yukon Gold potatoes, 5 lbs (peeled and cubed)
Mayonnaise, 1 cup (pasteurized)
Yellow mustard, 2 tbsp
Sweet pickle relish, 1/4 cup (bottled or finely chopped)
Hard-boiled eggs, 4 (chopped, optional)
Celery, 1/2 cup (diced)
Red onion, 1/4 cup (minced)
Smoked paprika, 1 tsp
Salt, to taste
Freshly ground black pepper
Blanch potatoes in salted water (1 lb:1 tbsp salt). Simmer gently at 195°F (90°C) until internal temp reaches 212°F (100°C) and knife slides in easily (about 12 minutes). Strain and let cool slightly
Steam hulled eggs for 9 minutes in a double boiler or simmered water. Cool and chop
Toss warm potatoes with mayonnaise, mustard, relish, celery, red onion, and paprika. Add chopped eggs if using
Chill for 30 minutes before serving to allow flavors to develop
Hard-boiled eggs are optional but enhance protein content
Replace sweet pickle relish with finely chopped homemade relish for a tangier flavor
Use smoked paprika for deeper heat
Chill thoroughly before serving for optimal texture