March 30, 2007
This is my take on a classic Southern potato salad. Growing up in Tennessee when you had a barbeque or a day at the lake, chances are there would be potato salad. My mom taught me how to make it way back when, in fact I don't even remember how old I was, I just remember always knowing how to make potato salad. At some point when I was in high school when the occasion arose to make potato salad, the duty became mine. It's one of those things that you just do by heart. It's good cold or hot. It's very versatile. In fact my mom and I often would have a little bowl when it was warm, while we let the rest of it chill. Try it, you'll like it!
What You'll Need:
4 large potatoes, peeled and cut into 1 inch chunks
2 eggs, boiled and chopped
1/2 cup of cheddar cheese, shredded
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of celery seed
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
1/4 of a large red onion, chopped fine
1 large celery stalk, chopped
1/3 cup of sweet pickle relish
2 heaping tablespoons of yellow mustard
1/4 cup of light mayo
Boil potatoes until fork tender. (I usually boil the eggs in the same pot with the potatoes. It kills two birds with one stone!) Drain potatoes and place in a large bowl. While the potatoes are still hot add cheese and seasonings and stir to mix. Add the remaining ingredients and mix well. You can serve the salad warm or chilled. I like it either way, but some people prefer it chilled.
Makes 4 servings.
Posted by Dianne at March 30, 2007 6:53 PM
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ooh! I like that idea of adding Cheddar Cheese! My mom (who also makes the best potato salad. Doesn't every mom?) doesn't. I think I will try this out...
Posted by: Moni at March 31, 2007 10:38 PM
The cheese makes a really nice flavor bite. I used natural white cheddar in this batch.
Posted by: Dianne at April 1, 2007 8:42 PM