Your Next Holiday Potato Salad

Step 1

Begin by peeling and cutting the Russet Potatoes into bite-sized chunks. Consistency in size is key for a well-balanced texture. Boil the potatoes until they reach the perfect tenderness, ensuring they’re not too soft but just enough to pass the toothpick test. Drain and set aside. Dice the Yellow Onion, keeping in mind the desired crunchiness. Dicing the celery and hard-boiled eggs comes next, adding layers of texture and flavor to the salad.

Step 2

In a large mixing bowl, combine the boiled potatoes, diced onion, celery, and hard-boiled eggs. The foundation is set, and it’s time to add the creamy element. Begin with 1 cup of your chosen mayo, adding more gradually based on the quantity of potatoes. Engage in the mayo debate – Helmets, Dukes, or Best Foods? Let us know your preference in the comments below! Enhance the creaminess with 1-3 tablespoons of yellow mustard, providing a tangy kick that balances the richness.

Step 3

Introduce the sweet element with 1 cup of sweet relish. The choice of relish matters, and our recommendation is Salad Cubes Relish for its unique sweetness and texture. As you mix, observe the transformation – the salad gains a loose, inviting consistency. Now, it’s time for the secret ingredients. Sprinkle in a pinch of Creole Kick or The Level Up A Rub. These low-sodium flavor enhancers add depth without overwhelming the dish. To take it to the next level, incorporate Branch and Vine Bacon Sea Salt, a vegan product that brings smoky, savory notes to the forefront.

Step 4

Fold, mix, and fold again until the salad reaches the desired thickness. Every bite should promise a medley of flavors and textures. Adjust seasoning as needed, and don’t forget the final touch – a sprinkle of Branch and Vine Bacon Sea Salt to elevate the aroma and taste. Slice some green onion tops to garnish, adding a pop of color and freshness. Now, step back and admire your culinary creation.