In honor of the summer bbq season…best made the day before you plan on enjoying. 🙂 This is a family recipe and is always in demand!
For each 5 lb. bag of all-purpose potatoes…(peeled, halved and boiled, but keep the flesh firm):
Cool and then chop into bite size pieces. Sprinkle with 1/4 c. white vinegar, then salt and pepper to taste.
For the dressing:
1 32 oz. jar mayonnaise
2/3 c. white sugar
1/4 c. milk
Start with 2/3 c. sugar, but you may need to add more to taste. The dressing shouldn’t taste overly mayo-y when you’ve achieved the right amount of sugar.
1 green pepper, diced
1 red onion, diced
Mix in with dressing and to cooled potatoes. Slice boiled eggs and layer on top of potato salad, sprinkle heavily with paprika.