Ted Peters' Zesty Potato Salad Recipe: A Fresh Summer Twist
Families adore the hearty Ted Peters potato salad recipe for summer barbecues. Savor the zesty harmony of fresh ingredients in a time-honored classic today!
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Cooking tools:
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Fork
- Serving bowl
- Refrigerator
Ingredients
- 3 lbs (1.36 kg) potatoes (Yukon Gold, Russet, or red), cut into ¾-inch cubes
- 1 ¼ cups (296 ml) mayonnaise
- 4 hard-boiled eggs, diced
- 2 celery stalks, diced
- ½ small red onion, thinly sliced
- 2 tbsps (30 ml) apple cider vinegar
- ⅓ cup (79 ml) dill pickle relish (optional)
- 1 tsp celery salt
- 1 tsp Dijon mustard
- Sea salt
- Freshly-cracked black pepper
- Smoked paprika (optional)
- Old Bay seasoning (optional)
- Chopped fresh chives (optional)
- Extra sliced hard-boiled eggs (optional)
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