KC Masterpiece sauce in Hickory Brown sugar is, by the way, delicious.
I have been making potato salad for years; tweaking it a bit here and there. We have tons of dill pickle relish for some reason so that was added this time and I liked the addition.
A coworker brought potato salad to work a few months ago and it was excellent. She uses the same ingredients I do but she makes her potatoes ahead of time and them mixes in the remaining ingredients to the cold potatoes. Most recipes call for making up the salad immediately after boiling the potatoes. I tried that this time and also hard boiled the eggs ahead of time. It did make a difference; in my opinion.
6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tbsp. white vinegar
1 tbsp. spicy brown mustard
1 tsp. salt
1/4 tsp. pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped
2 heaping TBSP dill pickle relish
1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool at least two hours; cut into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs and dill pickle relish. Cover and refrigerate at least 4 hours until chilled.