Classic Potato Salad

Name: Classic Potato Salad
Total time: 45
Yield: 8
Ingredients: 2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm); 1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes; 3 hard-boiled eggs, roughly chopped; ¾ cup mayonnaise; ½ cup sweet relish; ¼ cup yellow mustard; 1 ½ cups red onion, finely diced; 3 large stalks celery; ½ teaspoon McCormick® Garlic Powder; ½ teaspoon McCormick® Paprika; ⅛ teaspoon McCormick® cayenne; 3 tablespoons white vinegar; 1 tablespoon granulated sugar

Recipe by Tikeyah Whittle from tasty.co

Sides 45 Mins.

Ingredients

8 servings

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2 lb gold potato, scrubbed, cut into 1/2 in (1.24 cm)
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1 ½ teaspoons kosher salt, divided, plus more for boiling potatoes
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3 hard-boiled eggs, roughly chopped
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¾ cup mayonnaise
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½ cup sweet relish
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¼ cup yellow mustard
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1 ½ cups red onion, finely diced

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3 large stalks celery
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½ teaspoon McCormick® Garlic Powder
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½ teaspoon McCormick® Paprika
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⅛ teaspoon McCormick® cayenne
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3 tablespoons white vinegar
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1 tablespoon granulated sugar

Instructions

Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12–15 minutes. Drain and transfer the potatoes to a large bowl.
Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
Enjoy!