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.
