As all y’all know, I live in the south… And, here in the south, when we say we’re having fried chicken for Sunday Supper, it means it comes with Potato Salad.
Remember Toni’s Tuna Salad?? The one with all the hard boiled eggs and pickle relish?? Well, this is eerily similar… But! With potatoes.
Now, I’ve found out some secrets about potato salad…. Chop your red skinned or yukon gold potatoes up into bite sized chunks and put in COLD water. Did you know you’re supposed to start potatoes in cold water? So they’ll cook evenly? And, after they’ve cooked to fork tender, drain them into a colander in the sink. Once the potatoes have drained well (and I mean well, let them sit a couple minutes covered with a clean tea towel), pour them into your BIG mixing bowl. Dump the jar of sweet relish on top (yes! While they are still hot!), and let them sit and cool. The potatoes soak up all that sweet, briny flavor, and they are SO good!
I add in all the things you would use for deviled eggs — Duke’s, diced Vidalia onions, a little sugar, dry ground mustard, hard boiled eggs, and paprika on top.
Here’s the recipe…
Deviled Potato Salad
3 pounds yukon gold potatoes (or red skinned) — chopped into bite size chunks
8 ounces Sweet Pickle Relish
12 hard boiled eggs – diced (although, I just run mine over a box grater!)
1 cup mayo
1/2 cup vinegar (I use champagne, but white or apple cider vinegar is fine!)
1 tablespoon dry mustard
1 tablespoon sugar
salt and pepper, to taste
paprika, for garnish
Cook the potatoes until fork tender. Drain well, in colander, covered with clean tea towel. Add warm potatoes to LARGE bowl, and stir in sweet relish. Let sit covered until cool. In a separate bowl, combine mayo, vinegar, mustard, sugar, salt & pepper. Add eggs in with potatoes, and stir in dressing. Taste to check seasonings. Top with paprika garnish. Let sit, covered, in the fridge a couple hours, overnight is best!
Does your family have a ‘standard’ potato salad — here down south, this is like pimento cheese, everyone has their take on the recipe! I would love to hear yours!
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