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Our Best Southern Potato Salad


If you were raised in the South, chances are that you grew up with



some form of potato salad.  Some have a little mustard, some have



a lot, and don't get me started on mayonnaise.  We are very



particular about the brand of mayo that we use.  Potato salad used



to be a summer thing, but now you see it all year, especially on



restaurant menus.  

Family reunions used to be a big thing around here, but with more




families moving away, getting the whole group together is




sometimes an impossible task.  When they do get together,




however, almost every family will bring their version of potato




salad.  And a jar of homemade pickles!




About the Ingredients:

•  Potatoes-Russet potatoes work well for this recipe but you could



    also use the red potatoes.  Be careful not to overcook!

•  Eggs-Chilled hard boiled eggs fold in to the potato salad better.

•  Onion-A red onion adds extra color but use whatever is available.

•  Pickle relish-Some companies offer salad cubes (Mt. Olive in NC),

   but you could also chop sweet or dill pickles if you don't have it.

•  Mustard-Use simple prepared mustard for this.  Save specialty



   mustards for another recipe.

•  Celery seed or diced celery-It adds a freshness to this recipe.

•  Mayonnaise-Use your favorite brand.  I have never used light



   mayo but it would probably be OK.

•  Sea salt and black pepper-Always season at the very end and



    use a light hand.  It's always easy to add more.











Our Best Southern Potato Salad

Simple, easy and sooo delicious!


•  5 medium potatoes, peeled, ¾-cubes

•  6 hard-boiled eggs, chopped into ½ to ¾-inch pieces

•  1 small onion, ½-inch dice

•  ¼ cup sweet OR dill pickle relish, drained

•  1 to 2 tsp prepared mustard

•  1 tsp celery seed OR ¼ cup diced celery

•  1 cup mayonnaise

•  Sea salt and pepper to taste




1.   In a large saucepan, place potatoes and add water to cover; 



    bring to a boil.  Reduce heat to medium high; cook uncovered



    for 10 to 15 minutes, just until tender.  Do not overcook!  Drain



    and place in a large bowl; refrigerate until chilled.



2.  In a medium bowl, mix the mustard, celery seed, and



     mayonnaise; fold in the eggs, onions and pickles.  Fold



     mixture into the potatoes; season, and refrigerate until




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