No matter how many times I tried to make potato salad like my mom, it never quite comes out the same as hers. I have stood by her and helped her make it, but I cannot duplicate it in my own kitchen. So, this is as close as I can come. Great for a picnic or a grilled meal.
Software
· 3 large Russet potatoes, peeled and cut into bite-sized pieces
· 3 eggs, hard boiled, peeled and diced
· ½ Vidalia onion, diced
· ½ c. mayonnaise (I recommend Duke’s)
· 1 T. yellow mustard
· 1 T. sweet relish
· ½ t. celery seed
· Kosher salt and pepper
Method
1. Peel and cut the potatoes into bite-sized pieces. Add potatoes in large pot and fill with cold water. Place the pot over medium high heat. Once it begins to boil, set timer for 10 minutes. After time, check doneness of potatoes. They should be soft but not mushy.
2. At the same time, place eggs in a separate pot in cold water and boil. Once boiling has been reached, turn off the heat and set timer for 15 minutes. After time, remove the eggs to an ice bath then peel and dice.
3. In a large bowl, combine the potatoes and eggs with the remaining ingredients. Toss, do not stir, the mixture until the mayonnaise coats everything in the bowl.
4. If possible, cover and put in the refrigerator for about 20-30 minutes to chill the salad.
5. Enjoy!
Variants
Don’t even think about it.
