This potato salad is a little surprising — but in the best way. A touch of brown sugar balances the salty ingredients, while crisp vegetables like celery and green pepper add freshness and crunch. Creamy, slightly sweet, and tangy, it’s a guaranteed hit for cookouts and potlucks.

Yield: 10 servings
Prep Time: 1 hour
Cook Time: 15 minutes
Method: Stove Top

Ingredients
5 lb Russet potatoes

8 hard-boiled eggs, chopped

1 ½ cups chopped red onion

1 cup chopped celery

½ cup chopped green pepper

¼ cup dark brown sugar, firmly packed

½ cup sweet pickle relish

3 cups mayonnaise

½ cup mustard

1 tsp salt (plus extra for boiling potatoes)

½ tsp black pepper

Instructions