Shelly's Recipe

Creamy Potato Salad

Category: Potato Salads

Yields: About 5 Cups


2½ pounds yellow potatoes, peeled and cut into 1-inch pieces
3¾ teaspoons kosher salt, divided
6 hard-cooked eggs, chopped
½ cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons sweet pickle relish
2 tablespoons yellow mustard
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
Garnish: ground black pepper

In a large stockpot, bring potatoes, 3 teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium; cook until fork-tender, 15 to 20 minutes. Drain well.
In a large bowl, using a potato masher, mash potatoes until smooth. Stir in eggs, mayonnaise, green onion, relish, mustard, paprika, cayenne, black pepper, and remaining ¾ teaspoon salt until combined. Cover and refrigerate until ready to serve. Garnish with black pepper, if desired.