HELPFUL RECIPE TIPS
- You can make this potato salad with Yukon Gold potatoes or red potatoes, as they hold together better because they are waxy potatoes. You can use Russet Potatoes, but they will break down a little more. Some people prefer that.
- I like to peel the potatoes, but it is not a must with Yukon Golds and Red Potatoes because their skins are thinner, and they cook up more tenderly.
- Boil the potatoes just until fork tender. They should still have a very slight resistance to them. You don’t want them to be quite as soft as mashed potatoes.
- You can also boil whole potatoes and use your fingers to remove the skins gently.
- If you prefer the flavor of dill pickle relish, use it instead of the sweet pickle relish. For added flavor, add a splash of pickle juice.
- When sprinkling with paprika, add it to your hand, pinch small amounts with your fingers, and sprinkle the salad. If you use the spice shaker, it can quickly become too much.
- Store leftovers in an airtight container in the fridge for up to 4 days.
HOW TO MAKE PERFECT HARD-BOILED EGGS
I learned the secret to making perfectly perfect hard-boiled eggs every time. I discovered this a couple of years ago and have never looked back. The key is to steam the eggs, not hard-boil them. Bring a large pot of water to boil with a steamer basket in it. Add the eggs to the steamer basket, cover, and steam large eggs for 15 minutes. Plunge the eggs into cool water to stop the cooking process and to make them cool enough to handle. They are perfectly cooked every time, and the peels practically fall off them.
