- 10 pounds red potatoes
- 2 cups chopped celery
- 2 cups chopped red onion
- 6 hard-boiled eggs, peeled and coarsely chopped
- 1 cup sliced black olives
- 1 cup sliced green olives with pimentos
- 1 cup dill pickle relish
- 1/2 cup sweet pickle relish
- 1 teaspoon smoked paprika
- 1/4 cup prepared mustard, or as needed
- 1/4 cup apple cider vinegar, or as needed
- 1/2 cup mayonnaise, or as needed
- salt and ground black pepper to taste
- Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
- Remove skins from potatoes and cut into chunks. Place in a large bowl.
- Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
- Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
- Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.
05/01/2018
recipepes.com
Diane's Scotch-rish Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
