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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.

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Our Best Southern Potato Salad

Simple, easy and sooo delicious!

Ingredients

•  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

Instructions

 

 

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

 

 

     serving.

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