Serves
8–10
Ingredients
Potato Salad
- 5 lbs russet potatoes, cooked and cubed
- ½ cup finely grated carrot
- ¼ cup finely chopped chives
- ¾ cup finely chopped sweet onion
- 3 ribs celery, finely chopped
- 4 hard-boiled eggs, finely chopped
Dressing
- 2 cups mayonnaise
- ½ cup sweet relish
- 2 tablespoons Dijon mustard
- 2 tablespoons rice wine vinegar
- 2 tablespoons sherry vinegar
- 1 tablespoon mustard powder
- 2 teaspoons white sugar
- 1 tablespoon celery seed
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
Toppings
- 6 slices bacon, cooked and finely chopped
- 1 teaspoon smoked paprika
Instructions
1.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sweet relish, Dijon mustard, rice wine vinegar, sherry vinegar, mustard powder, sugar, celery seed, smoked paprika, seasoning salt, and black pepper until the sugar dissolves.
2.
Combine the Salad: Add the cooked potatoes, grated carrot, chives, onion, celery, and chopped eggs to the bowl. Fold gently until evenly coated.
3.
Finish the Salad: Sprinkle the top with smoked paprika and chopped bacon.
4.
Chill: Cover and refrigerate overnight before serving.
5.
Serve: Taste and adjust salt and pepper before serving.
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