Fourth of July is this week and with a long weekend that will be full of barbecues and family time, I thought this would be a perfect side dish to share. There is nothing like a delicious serving of potato salad that is creamy and full of flavor, and this recipe will get you just that effect. Pair this as a side to your grilled or baked meats and serve it with Southern Mac and Cheese or Southern Style Green Beans as a side.

Glam Kitchen Tips

I prefer Hellman’s Mayo, but If you like a more sweet potato salad do, 1/2 cup miracle whip and 1 cup mayonnaise
Do not over cook your potatoes or you will have mashed potatoes …and that’s not the dish we are going for (I’ve made this mistake before)

Dice your vegetables very thin

Serves 6-8

Ingredients

◦ 4 large russet potatoes (About 3 pounds)

◦ 1 and a 1/4 cups mayonnaise

◦ 1/2 medium red onion, finely minced

◦ 1 stalk celery, finely minced

◦ 2 tablespoon medium green bell

pepper, minced

◦ 4 tablespoon medium red bell pepper,

minced

◦ 6 hard boiled eggs (save 1 for

garnish)

◦ 2 tablespoon yellow mustard

◦ 2 tablespoon sweet relish

◦ Salt

◦ Ground Black Pepper

◦ Paprika

◦ 2 teaspoon sugar

Instructions

Peel and cut potatoes into 1 inch chunks
Fill a large pot with water, sprinkle with salt then add the potatoes and bring it to a boil
Allow potatoes to cook for about 20-30 minutes or until tender not mushy (test the firmness about 20 minutes into cooking)
Remove from heat and drain the cooked potatoes then allow them to cool
In a large bowl, add potatoes , 1 cup mayonnaise, 5 hard boiled eggs (make sure they are diced) , red onion, celery, green bell pepper, red bell pepper, mustard , relish, and sugar -then mix very well (for a creamier potato salad add an additional 1/4 cup mayonnaise)
Season to taste with salt, pepper, and paprika
Transfer to a serving bowl or dish and top with 1 sliced hard boiled egg and sprinkle with paprika