Thick and Chunky Potato Salad

Summer Time EATS!

It's almost officially Summer and I am getting ready to cook up some tasty eats. As you probably already figured out, I love potatoes. I love potato salad even more. You can't grill without having potato salad as a side dish. This dish is so simple, the key to it is these little baby buttery potatoes that pop in your mouth when you bite into them.

I just rinsed and boiled the potatoes in a little salted water. Then I boiled some eggs, chopped up some bell peppers, shallots, celery and a little green onions.  Don't forget to season well.

This potato salad is ready in less than 30 minutes. I like to make it the night before I eat it, but I also like to eat it hot.

This potato salad is chunky, buttery and just so full of flavor!

Thick and Chunky Potato Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:

28 oz bag of baby potatoes
3 eggs, boiled, peeled, chopped
1 shallot, chopped
2 stalks celery, chopped
2 stalks green onion
1/2 bell pepper, chopped
2 teaspoons creole seasoning
1 1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup Best foods/Hellmans mayonnaise
1/4 cup relish

Directions:

Rinse potatoes and place in a large stock pot covered with water, bring to boil and cook for 15 minutes, drain and cut in half.

In another pot bring eggs to boil, cover, turn off heat and let sit for 15 minutes.

Chop veggies and set aside. In  a large bowl add eggs, potatoes, all the seasonings, and veggies, mix well. Mix in the mayonnaise and relish.  Refrigerate uncovered for about 1-2 hours then cover and refrigerate overnight if desired.