Justin Wilson's Picnic Potato Salad

A creamy Louisiana-style potato salad with boiled eggs, sweet relish, and crushed saltines for body.

Ingredients

• 3 lb potatoes, peeled and cubed
• 6 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1/3 cup sweet pickle relish
• 4 green onions, chopped
• 2 ribs celery, finely chopped
• 1/2 cup crushed saltine crackers
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• Paprika, for garnish

Directions

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
2. In a large bowl, stir together the mayonnaise, mustard, relish, hot sauce, salt, and black pepper.
3. Add the warm potatoes, chopped eggs, green onions, and celery and fold gently to coat.
4. Stir in the crushed saltines, which thicken the dressing and add texture.
5. Cover and chill at least 1 hour. Sprinkle with paprika before serving.

Notes

Based on Justin Wilson’s picnic potato salad, thickened with crushed saltines.