Potato Salad is a ubiquitous dish, it seems almost every region or country has some version of it. This is my family’s.
During summer dinners, we had potato salad often, monthly if not more frequently. And I never could decide which I liked best, warm and just made or chilled from the fridge.
Here it is:
Southern Potato Salad
8-10 medium potatoes (my family used russet a lot), boiled
3 hard-boiled eggs
2-3 stalks celery or 1 Tablespoon celery seed
1/2 cup diced onion
1/2 cup pickle relish or dill pickle (to taste)
1 cup mayonnaise or salad dressing
1/2 cup yellow mustard
Salt and pepper to taste
Peel potatoes and dice into 1/2″ cubes. Peel and dice hard-boiled eggs into small cubes. Chop celery into small pieces and if you choose dill pickle, dice small. Combine all ingredients, including mayonnaise and mustard. Mix well. Salt and pepper to taste. Chill in refrigerator. Serves 8-12 people.