Ingredients:
6 Cups Of Skinless Cubed Yukon Potatoes
1 Cup Of Dynasty Thai Hot Chili Mayonnaise
1/3 Cup Of Diced Sweet Onion
2 Tablespoons Of Patak's Mango Relish
1/2 Teaspoon Of Ground Black Pepper
1 Large Fresh Minced Garlic Clove
4 Hard Boiled Eggs
1/2 Teaspoon Of Kosher Salt
1 Tablespoon Of Pickle Juice
1/3 Cup Of Boiled Corn
Information:
Serving Size 6
257 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
Tom from Corpus Christi Texas sent our staff this perfect cold potato salad recipe to publish, and man was it tasty. To begin, first you will need to peel your Yukon potatoes, then cut them into small bite size cubes. Once prepared, add your potatoes to a boiling pot, cover them with water and a small pinch of salt, and then bring them to a boil over medium high heat. It should only take roughly twelve minutes for your potatoes to become tender, at which point you should remove them from the pot, drain away any excess water, and then place them into a salad bowl. Next boil your eggs for roughly ten minutes, then remove the shells and chop them up. Mix the hard boiled eggs and diced sweet onion with the potatoes. You are now ready to prepare your dressing, so take out a mixing bowl, and quickly whisk together the Thai hot chili mayonnaise, mango relish, ground black pepper, large fresh minced garlic clove, kosher salt, pickle juice, and boiled corn. Once your dressing is even and consistent, stir it into your potato salad until the dish is even in color and texture. Finally you will want to place a lid on the salad bowl, and then slide it into the refrigerator to chill for two hours or longer. This will allow the rich potato salad to flavor blend.
