Diane's Scotch-Irish Potato Salad

This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 259 Calories

Ingredients

• 2 cups chopped celery
• 2 cups chopped red onion
• salt and ground black pepper to taste
• 1 cup sliced black olives
• ½ cup sweet pickle relish
• 1 teaspoon smoked paprika
• ½ cup mayonnaise, or as needed
• 1 cup dill pickle relish
• 10 pounds red potatoes
• 6 hard-boiled eggs, peeled and coarsely chopped
• 1 cup sliced green olives with pimentos
• ¼ cup prepared mustard, or as needed
• ¼ cup apple cider vinegar, or as needed

Recipe Instructions

Step 1

Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.

Step 2

Remove skins from potatoes and cut into chunks. Place in a large bowl.

Step 3

Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.

Step 4

Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.

Step 5

Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.