Ingredients

The following ingredients have 24 Servings
  • 15 medium Yukon Gold potatoes (not peeled)
  • 4 Tbsps cider vinegar
  • 4 Tbsps melted butter
  • 2 Tbsps sugar
  • 2 tsps salt
  • 1 bunch celery (cleaned and trimmed)
  • 12 hard boiled eggs
  • 1 cup minced parsley
  • 1 cup sweet onion (Vidalia works well)
  • 1 cup roasted red pepper
  • 1 cup sweet, green relish
  • 1 cup mayonnaise
  • 1 tsp pepper

Instruction

  • Cook potatoes whole and unpeeled. If pressure cooking follow directions for your appliance. If boiling use a large pot, bring water half to 3/4 way up the whole potatoes and boil about 30 minutes. Check for doneness and continue cooking until they are fork tender.
  • When done, drain potatoes and allow to cool enough to be able to handle them. They should be still warm in order to aborb the melted butter mixture.
  • While potatoes are cooking, prepare hard boiled eggs. Cover eggs in a sauce pan by 1-2 inches. Bring just to a boil. Remove from heat and allow to sit covered for 20 minutes. Drain and run cold water over the eggs to cool down. Allow eggs to chill fully before peeling.
  • When potatoes are cool enough to handle peel and cut into 1" dice.
  • Melt butter in microwave and add cider vinegar, sugar and salt. Give the final mix a few seconds in microwave to ensure the mixture is warm. Pour over warm diced potatoes and stir well.
  • Chill potato mixture in fridge while you finely dice the celery stalks, pimento and onion. Mince the parsley. Peel the hard boiled eggs and chop roughly.
  • You can mix these into the potato salad and refrigerate up to 24 hours to allow flavours to mix. Add the mayonnaise and sweet relish an hour before serving.