Name: Prize-Winning Potato Salad
Yield: Makes 6 to 8 servings.
Cuisine: Salads
Ingredients: 6 unpeeled red or 6 peeled boiling potatoes, cut into cubes; 2 stalks celery, diced; 1/2 red onion, diced; 1/2 sweet onion, diced; 1/2 yellow onion, diced; 3/4 to 1 cup sweet pickle relish, to taste; 1/2 cup diced red or orange bell pepper; 1/2 cup mayonnaise or salad dressing; 1/2 teaspoon prepared mustard; 1/8 teaspoon paprika; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

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A lighter potato salad with a delightful fresh flavor, which won third prize in the 2015 Potato Recipe Contest from our 2016 Garden Guide. This Prize-Winning Potato Salad does not contain the traditional hard-boiled eggs, however, if you are vegan, please note that it does have mayonnaise.

Check out the other winners of the Garden Guide Recipe Contests!

Ingredients

6 unpeeled red or 6 peeled boiling potatoes, cut into cubes

2 stalks celery, diced

1/2 red onion, diced

1/2 sweet onion, diced

1/2 yellow onion, diced

3/4 to 1 cup sweet pickle relish, to taste

1/2 cup diced red or orange bell pepper

1/2 cup mayonnaise or salad dressing

1/2 teaspoon prepared mustard

1/8 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Instructions

In a pot of salted water, boil potatoes until soft. Drain potatoes and transfer to a bowl. Add celery, onions, relish, bell peppers, mayonnaise, mustard, paprika, salt, and pepper and mix well.

Serve warm or cover with a folded paper towel or fabric napkin and refrigerate until ready to serve. (The towel prevents the potato salad from becoming watery because of condensation that forms while cooling.)