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Author Notes: Potato salad is a staple of Southern cooking, accompanying everything from fried chicken to barbecue to baked ham, most often in a picnic setting (food spoilage threat be damned!). And each Southern cook stamps her own imprimatur on her potato salad (or his, for that matter), so much so that people describe it by adding the name of the maker -- Ruth's potato salad, Ann's potato salad, etc. This is Kay's potato salad, and it's what Kay cooks when it's been a long day and she's at home alone and just wants to relax and recover. And if there are leftovers, she will eat them for breakfast the next day. —Kayb
- 2 pounds redskin or Yukon gold potatos, peeled and cubed in about 1-inch cubes
- 1 teaspoon salt
- 1/2 cup Hellman's Mayonnaise (do NOT use a low-fat variety. This is comfort food.)
- 1/4 cup minced sweet pickles
- 2 hardboiled eggs (cook with the potatos)
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet tomato relish, or ketchup
- 1 teaspoon sweet paprika
- 1/2 teaspoon celery seeds, crushed
- 1 big clove garlic, pressed
- salt to taste
- freshly ground black pepper, to taste
- Boil potatos in 2 quarts water with 1 tsp. salt until tender. Drain in colander. Dump back into cooking pot (no need in dirtying up a bowl, here).
- Peel eggs and separate yolks from whites. Chop whites and add to potatos.
- Combine remaining ingredients, including crumbled reserved egg yolks, and stir/whisk until smooth. Pour over potatos and toss while still hot. Serve warm.
- This recipe was entered in the contest for Your Best Potato Salad