Hard boil eggs, cool and peel. Cut into small pieces.
Scrub red potatoes of any dirt and wash. Bring water to boil in a pot and add 1 tbsp salt and potatoes. Cook until tender, approximately 20 minutes. Drain and set aside for a few minutes until warm enough to handle. Cut into bite size chunks.
While potatoes are cooking, add vinegar, celery, onions and a pinch of salt to a large bowl. Mix and set aside. Add warm potatoes to bowl and mix gently. Leave to cool. When cooled, add mustard, garlic powder, relish, mayonnaise, 1/2 tsp each coarse salt and ground black pepper. Mix well. Add chopped eggs and mix. Taste and adjust salt if necessary. If desired, mix in thinly sliced scallions and sprinkle paprika on top. Cover and refrigerate for at least one hour. This creamy red potato salad tastes even better the next day.
My Goodness This looks Delicious! Thank You Anita!
You’re welcome! Enjoy 🙂
I recently received some liquid eggs, have you ever used as a substitute for eggs in the shell? Have you tried it in your potato salad?