No Fuss Potato Salad Recipes

Steps:

• 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!

Steps:

• 1. Boil the potatoes, till fork tender. Drain and let cool before peeling. Boil eggs to hard-boiled stage. Peel potatoes and eggs then cut into bite size chunks. Add salt & pepper to taste.
• 2. I didn't put the amount of mayo, relish or onions because I do it by taste. You can also use light mayo or add chopped ham or bell pepper to your salad, but this is the way I've made it for YEARS and it works!!!