Spring Hill Ranch Potato Salad

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish. 4.7162

My personal favorite summertime potato salad, this one is quick and easy. Sometimes I’ll make a batch of it to just have on hand for snacking!

Ready in: 2 hours

Ingredients

Serves: 8

• 3 pounds russet potatoes (peeled or un-peeled, your choice), 3/4″ chopped
• 1 teaspoon kosher salt, divided
• 3 Tablespoons distilled white vinegar
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 3 tablespoons minced red onion
• 1 tablespoon dried parsley flakes
• 1 teaspoon dry mustard powder
• 1/2 teaspoon freshly ground black pepper
• 2 hard cooked eggs, peeled and finely chopped

Preparation method

Prep: 20 mins | Cook: 40 mins | Extra time: 1 hour, chilling

1. Bring the potatoes to a boil in a large saucepan over medium-high heat. Add 1/2 teaspoon kosher salt, then reduce the heat to medium. Simmer, stirring occasionally,until the potatoes are tender, about 8 minutes.

2. Thoroughly drain the potatoes and transfer them to a large mixing or serving bowl. Add the vinegar and toss gently to combine. Let them cool for about 20 minutes.

3. Meanwhile, in a small bowl, stir together the mayonnaise, pickle relish, onion, parsley flakes, mustard powder, ground black pepper and the remaining 1/2 teaspoon of kosher salt. Using rubber spatula, gently fold this dressing and the eggs into the potatoes.

4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.Alternate method

If ya like a little bacon in your potato salad, go ahead and dice up about 5 or 6 slices of good bacon, cook it until crisp, drain it well, then add it into the salad.