KFC Potato Salad
Ingredients
- 6 Medium Red Potatoes, Boiled In Skins Until Tender And Cooled
- 1/2 Large Sweet Onion, Diced
- 2 Large Stalks of Celery, Diced
- 4 Hard-Boiled Eggs, Chopped
- 1 teaspoon Celery Seed
- 1/4 Cup Sweet Pickle Relish
- 1 teaspoon Kosher Salt, Or To Taste
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 Cup Mayonnaise
- 1/4 Cup Mustard
- 1 Tablespoon White Vinegar Or Pickle Juice
- 1 Hard-Boiled Egg, Cut Into 8 Wedges For Garnish
- 8 Cherry Tomatoes For Garnish
- Parsley For Garnish
- Sweet Hungarian Paprika For Garnish, Optional
Directions
Cut cooked potatoes into cubes with skin on and cube. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, celery seed, pickle relish, salt, and pepper. Toss gently Whisk together mayonnaise, mustard, and vinegar or pickle juice. Mix into potatoes and vegetables until combined Decorate with hard-boiled egg wedges, tomatoes, and parsley. Sprinkle with a light dusting of sweet paprika. Refrigerate potato salad at least 4 hours to let flavors meld before serving
