Close
Ingredients
| russet potatoes: 2.5 lbs (cubed) |
| eggs: 4 (hard cooked//peeled and chopped) |
| green olives: 1/3 cup (chopped) |
| dill relish: 1/3 cup |
| sweet pickle relish: 1/4 cup |
| green onions - spring or scallion (chopped): 1/4 cup |
| regular mayonnaise: 1/2 cup |
| yellow mustard: 1 Tbl |
| Dijon mustard: 1 Tbl |
| white wine vinegar: 1 tsp |
| garlic powder: 1 tsp |
| black pepper: 1 tsp |
| white pepper (ground): 1 tsp |
| salt: 1/2 tsp |
| celery seed: 2 tsp |
| dill seed: 1/2 tsp |
| fresh dill weed (sprigs): 1 tsp (chopped) |
Benny's Potato Salad
Credit: AllRecipes
User rating:
"This is my potato salad I have created for many family gatherings. The olives and dill relish give it a twist from the typical bland salad. Everyone always brags on me about it. Enjoy!"
-
Prep Time
15 min -
Cook Time
10 min -
Servings
10 serving(s)
Tags
Directions
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
- In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.