Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of dill and sweet pickle relish, along with black and green olives, offers a tangy and savory taste that’s both refreshing and satisfying.
- Hearty and Filling: With the addition of hard-boiled eggs and red potatoes, this salad provides a substantial and comforting side dish.
- Versatile Side Dish: Its robust flavors make it an excellent accompaniment to a variety of main courses, from grilled meats to vegetarian dishes.
- Easy to Prepare: With straightforward steps and common ingredients, this recipe is accessible for both novice and experienced cooks.
Ingredients
- 10 pounds red potatoes
- 2 cups chopped celery
- 2 cups chopped red onion
- 1 cup sliced black olives
- 1 cup sliced green olives with pimentos
- 1 cup dill pickle relish
- 1/2 cup sweet pickle relish
- 1/4 cup prepared mustard, or as needed
- 1/2 cup mayonnaise, or as needed
- 1 teaspoon smoked paprika
- 6 hard-boiled eggs, peeled and coarsely chopped
- 1/4 cup apple cider vinegar, or as needed
- Salt and ground black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes: Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let them cool. Once cooled, peel and cut into bite-sized pieces.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, mustard, smoked paprika, and apple cider vinegar. Mix until smooth. Adjust the quantities to taste.
- Combine Ingredients: Add the chopped potatoes, celery, red onion, black olives, green olives, dill pickle relish, sweet pickle relish, and chopped hard-boiled eggs to the bowl with the dressing.
- Mix and Season: Gently toss all ingredients together until well coated. Season with salt and black pepper to taste.
- Chill: Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Servings and Timing
- Servings: This recipe yields approximately 20 servings.
- Preparation Time: Around 20 minutes.
- Cooking Time: Approximately 15 minutes.
- Total Time: About 2 hours and 35 minutes, including chilling time.
Variations
- Add Protein: Incorporate diced cooked chicken for added protein and flavor.
- Spice It Up: Add a teaspoon of Dijon mustard or a dash of hot sauce to the dressing for a spicy kick.
- Herbal Twist: Mix in fresh herbs like dill or parsley for an aromatic touch.
- Vegan Option: Replace mayonnaise with a vegan alternative and omit the hard-boiled eggs for a plant-based version.
Storage/Reheating
- Refrigeration: Store the potato salad in an airtight container in the refrigerator for up to 3 days.
- Freezing: It’s not recommended to freeze this salad, as the texture may change upon thawing.
- Reheating: Serve chilled. If you prefer it warm, gently reheat in the microwave, but be cautious not to overheat to maintain the texture.
FAQs
Can I use other types of potatoes?
Yes, you can use other waxy potatoes like Yukon Gold. They hold their shape well and are suitable for salads.
Is this salad suitable for vegetarians?
Yes, this salad is vegetarian-friendly. For a vegan version, substitute the mayonnaise with a plant-based alternative and omit the hard-boiled eggs.
How can I make this salad spicier?
Add a teaspoon of Dijon mustard or a dash of hot sauce to the dressing to introduce some heat.
Can I prepare this salad in advance?
Absolutely! Preparing the salad a day ahead allows the flavors to meld and enhances the taste.
How do I prevent the potatoes from becoming mushy?
Avoid overcooking the potatoes. Cook them until just tender and allow them to cool before mixing to maintain their structure.
Can I add other vegetables to this salad?
Certainly! Chopped bell peppers, cucumbers, or radishes can add extra crunch and flavor.
Is this salad gluten-free?
Yes, this salad is gluten-free. Ensure that all ingredients, especially the mayonnaise and pickles, are certified gluten-free.
How can I make the salad creamier?
Increase the amount of mayonnaise or add a dollop of sour cream to achieve a creamier texture.
Can I use sweet pickles instead of dill?
Yes, you can substitute sweet pickles for dill pickles if you prefer a sweeter taste.
How long can I store this salad?
The salad can be stored in the refrigerator for up to 3 days.
Conclusion
Diane’s Scotch-Irish Potato Salad is an outstanding take on the traditional potato salad, offering a unique blend of tangy, savory, and creamy flavors. With ingredients like dill pickles, olives, and smoked paprika, it brings a new level of flavor to your table. Perfect for any occasion, this dish is easy to prepare, incredibly flavorful, and sure to be a crowd-pleaser. Whether served at a family BBQ or a holiday gathering, this salad is guaranteed to impress!
Irish Potato Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 20 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Scotch-Irish
- Diet: Vegetarian
Description
Irish Potato Salad takes the classic recipe to the next level with a tangy twist from pickles, olives, and smoked paprika. This hearty, creamy salad is perfect for picnics, BBQs, or as a side dish to complement any meal. A crowd-pleaser that’s easy to make and sure to impress!
Ingredients
- Potatoes: 10 pounds red potatoes
- Vegetables: 2 cups chopped celery, 2 cups chopped red onion
- Olives & Pickles: 1 cup sliced black olives, 1 cup sliced green olives with pimentos, 1 cup dill pickle relish, ½ cup sweet pickle relish
- Dressing: ¼ cup prepared mustard, ½ cup mayonnaise, 1 teaspoon smoked paprika, ¼ cup apple cider vinegar
- Eggs: 6 hard-boiled eggs, peeled and coarsely chopped
- Seasoning: Salt and black pepper to taste
Instructions
- Cook Potatoes: Boil red potatoes for 10–15 minutes until tender. Drain, cool, peel, and cut into bite-sized pieces.
- Prepare Dressing: Combine mayonnaise, mustard, smoked paprika, and apple cider vinegar in a large bowl. Mix until smooth, adjusting quantities to taste.
- Combine Ingredients: Add the potatoes, celery, red onion, olives, pickle relish, sweet relish, and chopped eggs to the bowl with dressing.
- Season & Mix: Toss ingredients together gently until well coated. Season with salt and black pepper.
- Chill: Refrigerate the salad for at least 2 hours to allow flavors to meld before serving.
Notes
- Spicy Option: Add Dijon mustard or hot sauce to the dressing for a spicy kick.
- Vegan Version: Use a plant-based mayo and skip the eggs for a vegan version.
- Creamier Texture: Increase the mayonnaise or add sour cream for extra creaminess.
