Recipe: Confetti potato salad

Confetti potato salad

For me July 4th screams potato salad! My Southern-style one is colorful and tastes like a parade in mouth! I make a huge bowl because half of it is practically gone before I finish making it. I hate runny potato salad so I degorge the veggies with salt and drain them before mixing them with the other ingredients. You don’t have to add much more salt to this dish since the salted veggies flavor the rest of the dish.

Confetti Potato Salad

Chop medium fine: 1 medium red pepper, 3 celery stalks, 1 medium red onion, 1/2 bunch of flat leaf parsley, 2 large carrots and mix with 1 T of kosher salt and set aside for at least 1/2 hour. Boil 3lbs of whole, red skinned potatoes till tender, but firm and cool in cold water. Gently crush the potatoes and 6 peeled, hard boiled eggs with your hand or a fork in a bowl. Drain veggies and add to potato mixture. Stir in 2 cups of mayonnaise, 1/2 cup of sweet pickle relish and 2 T of mild mustard. Grind in fresh pepper and salt to taste.