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
Ingredients
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2 pounds
redskin or Yukon gold potatos, peeled and cubed in about 1-inch cubes
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1 teaspoon
salt
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1/2 cup
Hellman's Mayonnaise (do NOT use a low-fat variety. This is comfort food.)
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1/4 cup
minced sweet pickles
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2
hardboiled eggs (cook with the potatos)
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2 tablespoons
Dijon mustard
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2 tablespoons
sweet tomato relish, or ketchup
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1 teaspoon
sweet paprika
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1/2 teaspoon
celery seeds, crushed
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1
big clove garlic, pressed
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salt to taste
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freshly ground black pepper, to taste
Directions
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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).
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Peel eggs and separate yolks from whites. Chop whites and add to potatos.
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Combine remaining ingredients, including crumbled reserved egg yolks, and stir/whisk until smooth. Pour over potatos and toss while still hot. Serve warm.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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