Made by
Cory Armstead

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EBT Friendly: Approximately 100%

Total Time: 1 Hour 25 Minutes

Creamy, tangy, and packed with classic Southern flavor, this potato salad combines tender Yukon Gold potatoes, eggs, crisp vegetables, mustard, mayo, and a sprinkle of paprika for the perfect barbecue side dish.

Ingredients:

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•   4 Yukon Gold potatoes
•   1 cup mayonnaise
•   3 eggs (boiled)
•   3 tbsp yellow mustard
•   3 tbsp sweet rerlish
•   salt
•   pepper
•   onion powder
•   MSG
•   1/4 onion (chopped)
•   1 stalk celery
•   2 sprigs green onion (chopped)
•   paprika

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Peel (optional) and cut the YUKON GOLD POTATOES into bite-size cubes.
2. Bring a large pot of water to a boil. Add the potatoes and cook for about 10 minutes, or until fork tender. Drain well.
3. Transfer the warm potatoes to a large mixing bowl.
4. Add the MAYONNAISE, YELLOW MUSTARD, SWEET RELISH, diced ONION, and chopped CELERY.
5. Add the chopped BOILED EGGS and chopped GREEN ONIONS.
6. Season with SALT, BLACK PEPPER, ONION POWDER, and ACCENT (MSG).
7. Using a potato masher or large spoon, mash about half of the potato mixture while leaving the remaining potatoes chunky for texture.
8. Mix everything together until evenly combined.
9. Transfer the potato salad to a serving bowl.
10. Sprinkle the top with PAPRIKA.
11. Cover and refrigerate for at least 1 hour before serving.