Brofield Potato Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- ground black pepper to taste
- kosher salt to taste
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 onion diced
- 10 potatoes washed
- 2-3 celery ribs chopped or diced
- 2-4 tablespoons mustard measure to preference
- 2 teaspoons celery seed
- 1 1/4 cups mayonnaise
- 1/3 cup sweet pickle relish
- sprinkle paprika optional
- Carbohydrate 64.4990888333333 g
- Cholesterol 15.288 mg
- Fat 20.7972846333333 g
- Fiber 5.66760044895649 g
- Protein 5.78205296666667 g
- Saturated Fat 3.0247624 g
- Serving Size 1 1 Serving (321g)
- Sodium 578.368206666667 mg
- Sugar 58.8314883843768 g
- Trans Fat 1.03947986666667 g
- Calories 454 calories
1. Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover the potatoes. Add 2 tablespoons of kosher salt. Bring water to a boil, reduce heat, cover, and simmer for about 20 minutes or until fork tender. Do not overcook. Drain water. 2. While the potatoes are cooling, prepare the dressing. In a large bowl, combine onions, celery, apple cider vinegar, mustard, celery seed, sweet pickle relish, mayonnaise, sugar and salt/pepper to taste. Taste. Add more of these ingredients to make the dressing taste the way you want it. When done, refrigerate until the potatoes have cooled. 3. When the potatoes are cool enough to handle, peel and chop them into 3/4" cubes, or to your preference, add potatoes into dressing bowl. Mix well. Place into serving dish and sprinkle with paprika, if desired. 4. Serve immediately for a great warm potato salad, or store in the refrigerator until needed.
