Tracie's Easy Potato Salad
Time needed
45 min
preparation
+
10-15 min
cooking
Serving Size / Yield
12 servings
Ingredients
- 4 C. russet potatoes, peeled and cubed
- 4 C. red potatoes
- 1 C. purple onion, chopped
- 6 green onions (tops only), thinly sliced
- 1/2 C. celery (2-3 ribs with tops), chopped
- 1/2 C. dill pickle relish
- 1/2 C. sweet pickle relish
- 6 eggs, diced
- 1 sm. jar pimiento, diced
- 1/4 C. fresh cilantro or flat leaf parsley, chopped
- 2 C. mayonnaise
- 1 C. creamy French salad dressing
- salt, to taste
- pepper, to taste
Directions
Place russet potato cubes, whole red potatoes, and eggs into large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Remove red potatoes along with eggs and let cool. Cut red potatoes and eggs into bite size pieces. In a large bowl, combine the onions, celery, relishes, pimiento and cilantro/parsley. Add mayo and dressing and mix well. Fold potatoes and eggs into mix. Add salt and pepper to taste. Can be chilled or served warm.
