Homemade Deli-Style Potato Salad Recipe

If you’re looking for the best potato salad recipe, look no further, as this recipe from Crouton Crackerjacks on Youtube is hands down the best version out there. This dish may look simple, but you won’t get enough of how flavorful it is. What’s more, it’s super easy to prepare, perfect if you need a quick side dish. Make this today and see for yourself.

Ingredients:

• 3 lb russet potatoes
• 2 large eggs
• 1/2 small yellow onion, chopped
• 2 stalks of celery, chopped
• 1 1/2 cups of mayonnaise
• 1/4 cup white sugar
• 2 tbsp sweet pickle relish
• 2 tsp distilled white vinegar
• 2 tsp prepared yellow mustard
• 1 1/2 tsp salt
• 2 tbsp instant mashed potato flakes

Directions:

Step 1

Wash the potatoes well, then peel them. Once you get them all peeled, cut the potatoes into about 3/4-inch square pieces. After this, rinse all the potatoes three to four times and drain them completely. Next, heat a large pot over medium-high heat, put in your drained potatoes, and add enough cold water, about an inch over the top of the potatoes. Take the two large eggs and put them also in the water to boil them together with the potatoes. Now, cover the pot and bring them to a boil (about ten minutes). Once they boiled, stir the potatoes carefully so you won’t break the eggs, then drain them. After draining, put the potatoes back into the pot except for the boiled eggs. Let the potatoes cool completely.

[social_warfare]

Step 2

While waiting for the potatoes to cool off, go ahead and peel your eggs. After this, dice a small yellow onion and chop 2 stalks of celery. Set them aside. Next, add 1 1/2 cups of mayonnaise in a large bowl along with the two boiled eggs. Break up the eggs using the back of a fork, then add 1/4 cup of white sugar, 1 1/2 tsp salt, 2 tsp distilled white vinegar, 2 tbsp sweet pickle relish, and 2 tsp prepared yellow mustard. Mix them all well, then add the chopped onion, celery, and cooled-down potatoes. Gently fold until well incorporated. Lastly, sprinkle 2 tbsp instant mashed potato flakes into the finished salad. Cover the bowl with a cling wrap and refrigerate for four to six hours before serving.

Homemade Deli-Style Potato Salad Recipe