Summer time means we need more potato salad recipes, right? Well this one is super easy and fun. The added crunch of the fresh bell peppers and celery will make it stand out with your backyard BBQ spread for sure. Confetti Potato Salad has lots of great flavor with a little kick of creamy horseradish and red onion and takes the classic egg style potato salad to the next level.
The real secret to good potato salad is cooling time. When you let the eggs and potatoes come to room temperature before combining things, as well as letting it all chill together for a few hours, the flavors come together so much better. If you add the fresh veggies to hot potatoes, they will start to wilt a bit and lose their bite. Also if you add hot egg yolks to the dressing, the mayo starts to cook and it “turns” – not a pleasant outcome at all. The chill time after you’ve put everything together helps the flavors mix and mingle together.
Potato salad is such a great potluck dish, as it travels well and can handle sitting on the table during the event. Its just one of those things that you want along side your grilled chicken or burgers or brats to make your Cookout plate complete! What other sides do you like to add to your BBQ plate?
Now Let’s Get Cookin’!
Confetti Potato Salad
- 6 Large Eggs
- 5 lbs Russet Potatoes peeled
- 1 Red Bell Pepper diced
- 1 Red Onion diced
- 6 stalks Celery diced
- 1 cup Mayo
- ½ cup Yellow Mustard
- 1 tbsp Creamy Horseradish
- 1 tbsp Apple Cider Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dill
- Bring two large pots of water to boil. (Salt the one for potatoes, if desired)
- Once at a rolling boil, add peeled potatoes to one pot. Let continue to boil for 30 minutes or until potatoes are fork tender. Gently pour into colander to drain and into serving bowl. Let cool completely. Break up larger chunks of potatoes.
- Once at a rolling boil, gently add eggs to the other pot. Let continue to boil for 20 minutes then remove eggs to an ice bath (half ice cubes, half cold water).
- Once the eggs are cooled, peel them and then cut each in half. Remove the yolks and add to a bowl to make the dressing. Chop the whites up and add to cooled potatoes.
- Add bell peppers, onions and celery to bowl with potatoes and egg whites.
- Use a fork to mash up the egg yolks. Add remaining ingredients to bowl and thoroughly combine. Pour mixture over potatoes. Gently stir to evenly coat. Cover bowl and refrigerate for at least two hours (up to 3 days) before serving.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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