![Nina's Potato Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/6WzD8YyFOdk8AuaQfETCgM6o7_c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Ninas-Potato-Salad-FT-RECIPE0622-c6020c0caf0b482bafc1188c08f2f347.jpg)
Ingredients
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2 pounds, 8 ounces red potatoes (unpeeled), cut into 1/2-inch pieces (about 8 cups)
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1 ½ cups mayonnaise
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¼ cup sweet pickle relish, drained
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1 tablespoon kosher salt
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1 tablespoon yellow mustard
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1 teaspoon Horn Rub (see Note)
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1 teaspoon smoked paprika, plus more for garnish
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¾ teaspoon garlic powder
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¾ teaspoon onion powder
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¼ teaspoon black pepper
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½ cup thinly sliced scallions (from 4 medium scallions), plus more for garnish
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4 hard-cooked eggs, peeled and chopped
Directions
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Place potatoes in a large saucepan; add salted water to cover by 2 inches, and bring to a boil over high. Reduce heat to low; simmer, partially covered, until potatoes are just cooked through, 8 to 10 minutes. Drain and rinse under cold water. Set aside.
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Whisk together mayonnaise, relish, salt, mustard, Horn rub, smoked paprika, garlic powder, onion powder, and pepper in a large bowl until well combined.
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Add potatoes, scallions, and eggs to mayonnaise mixture; stir until well combined. Garnish with additional smoked paprika and scallions. Serve immediately.
Note
Associated Recipe: Horn Rub
Make Ahead
Potato salad can be stored in an airtight container in refrigerator up to 3 days.