If you’re looking to elevate your next BBQ, potluck, or Sunday dinner, this Potato Salad Extraordinaire is a must-make dish. Unlike your average potato salad, this version is packed with texture and flavor—from crunchy veggies to a creamy, sweet-and-savory dressing with a surprising touch of dark brown sugar and relish.
With every bite, it brings a nostalgic comfort that reminds you of Grandma’s kitchen, but with a flavorful twist that sets it apart.
Why You’ll Love This Potato Salad
- Sweet and tangy flavor profile from brown sugar and pickle relish
- Ultra-creamy dressing with a hint of mustard heat
- Loaded with texture—crunchy celery, red onion, and green pepper
- Perfect for make-ahead—even better the next day
- Ideal for picnics, BBQs, family reunions, or any comfort-food spread
Ingredients
- 5 lb Russet potatoes
- 8 hard-boiled eggs, chopped
- 1½ cups red onion, chopped
- 1 cup celery, chopped
- ½ cup green bell pepper, chopped
- ¼ cup dark brown sugar, firmly packed
- ½ cup sweet pickle relish
- 3 cups mayonnaise
- ½ cup mustard
- 1 tsp salt
- ½ tsp black pepper
Instructions
1. Boil the Potatoes
Place unpeeled potatoes in a large pot. Cover with water and generously salt the water (like pasta water).
Bring to a boil and cook until tender but still firm—don’t overcook.
Drain and allow to cool slightly.
2. Peel and Cube
Once cool enough to handle, rub off the skins with your hands or a towel. Cut potatoes into chunks.
3. Add the Veggies & Eggs
Add chopped hard-boiled eggs, red onion, celery, and green pepper to the cubed potatoes. Gently toss to combine.
4. Make the Dressing
In a separate bowl, whisk together brown sugar, sweet pickle relish, mayonnaise, and mustard until smooth.
5. Combine and Season
Pour the dressing over the potato mixture. Mix gently until everything is well coated.
Season with salt and pepper to taste.
6. Chill and Serve
Cover and refrigerate for at least 2 hours before serving—overnight is even better!
Storage Tips
- Store in an airtight container in the fridge for up to 4 days
- Stir gently before serving again
- Not recommended for freezing (mayonnaise-based dressings can separate)
Pairing Suggestions
- Serve with grilled meats like ribs, brisket, or chicken
- Excellent with BBQ baked beans, deviled eggs, or cornbread
- Perfect with sweet tea or lemonade on the side
Potato Salad Extraordinaire
Ingredients
- 5 lb Russet potatoes
- 8 hard-boiled eggs chopped
- 1½ cups red onion chopped
- 1 cup celery chopped
- ½ cup green bell pepper chopped
- ¼ cup dark brown sugar firmly packed
- ½ cup sweet pickle relish
- 3 cups mayonnaise
- ½ cup mustard
- 1 tsp salt
- ½ tsp black pepper
Instructions
Boil the Potatoes:
- Place unpeeled potatoes in a large pot. Cover with water and generously salt the water (like pasta water).
- Bring to a boil and cook until tender but still firm—don’t overcook.
- Drain and allow to cool slightly.
Peel and Cube:
- Once cool enough to handle, rub off the skins with your hands or a towel. Cut potatoes into chunks.
Add the Veggies & Eggs:
- Add chopped hard-boiled eggs, red onion, celery, and green pepper to the cubed potatoes. Gently toss to combine.
Make the Dressing:
- In a separate bowl, whisk together brown sugar, sweet pickle relish, mayonnaise, and mustard until smooth.
Combine and Season:
- Pour the dressing over the potato mixture. Mix gently until everything is well coated.
- Season with salt and pepper to taste.
Chill and Serve:
- Cover and refrigerate for at least 2 hours before serving—overnight is even better!
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