What’s a cookout without homemade salads.
Old Fashion Potato Salad
Southern goodness at it’s best
1 -4 lb bag of potatoes, Yukon gold or new reds -washed with jackets
2 1/2 teaspoons salt -divided
1 to 1 1/4 cup mayonnaise
1 tablespoon spicy brown mustard -optional
2 ribs celery -diced fine
1/2 small onion -diced fine
1/3 cup sweet salad cube pickles
3/4 teaspoon pepper
3 hard-boiled eggs -grated
Paprika, sweet pepper rings or parsley -optional
Place potatoes in large pot & cover with cold water adding 1 teaspoon of salt – bring to a boil. Cook on medium heat 30 to 40 minutes or until tender. Drain and cool 15 minutes. In a large bowl, stir together mayonnaise, mustard, celery, onions, pickles and remaining salt and pepper. Peel potatoes and cut into 1 inch cubes. Add warm potatoes to the bowl and gently mix in the mixture. Add additional mayonnaise if needed and adjust seasonings. Fold in the eggs. Cover and refrigerate until well chilled.
Sprinkle with paprika or garnish with rings of sliced red or yellow sweet peppers or parsley if desired.
Get this recipe and many more in my Grits to Guacamole cookbook, click here.