There is one particular family get together where I’m regularly asked to bring potato salad. The funny thing is over twenty years ago, when asked the first time, I didn’t even know how to make potato salad! I’ve learned, although I don’t make it at home often since my husband doesn’t like potato salad. The kids and I eat potatoes in any format. Must be my grandmother’s Galloway blood.
Southern Potato Salad
6 – 8 large potatoes, peeled and cubed
6 large eggs, boiled and diced
1 bell pepper, diced
1 onion, diced
Sweet pickle relish or even better Salad cubes
Boil potatoes until tender but not too soft, you don’t want mashed potatoes. I cheat and boil my washed eggs right in the potato water. Saves on clean up. When tender drain and rinse with cold water gently. While potatoes are cooling dice the eggs, onion and bell pepper. Mix in a very large bowl. Often my spare punch bowl fills in here. Most of the rest do not have measurements. They work better to taste. Add enough mayo to moisten well, add a little extra if not serving right away otherwise it will dry out. Add sweet pickle relish. We like alot but some people don’t. Mustard is added probably no more than a couple of tablespoons. I usually judge by the color of the potato salad. Add in the remaining celery seed, pepper, salt and sugar. Refrigerate right away. Although I enjoy fresh potato salad the best, just cool and not real cold.
Now off to finish mine. 🙂