Pat's Okie Potato Salad

Meet the ultimate crowd-pleaser: Pat's Okie Potato Salad, a classic recipe bursting with bold flavors and hearty textures! This Southern-inspired dish combines tender chunks of perfectly cooked Russet potatoes with creamy mayonnaise, zippy yellow mustard, and tangy pickle relish for a satisfying base. Crisp celery and finely chopped red onion add crunch, while hard-boiled eggs and a hint of paprika elevate the flavor to irresistible levels. A dash of apple cider vinegar ties it all together with a subtle pop of acidity. Simple to prepare and perfect for barbecues, potlucks, or family dinners, this chilled potato salad is a make-ahead wonder designed to impress. Garnish with paprika for a colorful touch, and watch your guests reach for seconds!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 3 pounds Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 cup Pickle relish
• 2 stalks Celery
• 1 small Red onion
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Apple cider vinegar

Directions

Step 1

Peel the russet potatoes and cut them into evenly sized chunks, approximately 1-inch cubes.

Step 2

Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt, then bring the water to a boil. Cook until the potatoes are fork-tender, about 12-15 minutes. Be careful not to overcook.

Step 3

While the potatoes are cooking, place the eggs in a small saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 10 minutes. Drain and transfer the eggs to an ice bath to cool.

Step 4

Once the potatoes are done, drain them and set them aside to cool slightly.

Step 5

Peel the hard-boiled eggs and chop them into small pieces.

Step 6

Finely chop the celery and red onion, ensuring pieces are small enough to blend well into the salad.

Step 7

In a large mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, apple cider vinegar, paprika, salt, and black pepper. Mix well to create the dressing.

Step 8

Gently fold the cooked potatoes into the dressing until coated evenly.

Step 9

Add the chopped eggs, celery, and red onion to the bowl. Stir gently to distribute the ingredients without mashing the potatoes.

Step 10

Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Step 11

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 12

Serve chilled, garnished with a sprinkle of paprika if desired.

Nutrition Facts

Serving size	(2229.1g)

Amount per serving	% Daily Value*
Calories	3725.0

Total Fat 194.4g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 979.3mg	0%
Sodium 5684.3mg	0%
Total Carbohydrate 447.8g	0%
Dietary Fiber 30.2g	0%
Total Sugars 92.2g
Protein 68.4g	0%

Vitamin D 164IU	0%
Calcium 388.1mg	0%
Iron 23.0mg	0%
Potassium 8325.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 7.2%

Carbs: 47.0%