Guest Author - Vanette (Vannie) Ryanes
Southern made potato salad often uses eggs. This is a simple recipe my mom used to make. My family loved it then, we love it now. There are no hard and set rules here. Put this potato salad together by adding the fixings. If it tastes good - it's ready to serve.
6 or 7 large potatoes (peeled)
4 large eggs
Mayonnaise (enough to bind the ingredients- If you like your potato salad a little you can add more*)
Sweet pickle relish (about 3 tbsn)
1/2 celery stalk (finely diced with string removed)
Salt and black pepper to taste
Paprika to decorate top
Boil potatoes until done. They should be slighty more than fork tender. Boil the eggs. When potatos are cool enough to handle cut into small bite sized chunks. Peel and slice cool eggs and add to the potatoes. Add the sweet pickle relish. Stir in enough mayonnaise to moisten and bind the salad. Let sit for 5 mins. Sprinkle with paprika and chill before serving.
Hints
*My family liked a moist and creamy salad, so a little extra mayonaise was always added.
*Traditionally this potato salad is served cold. However, it is excellent served still warm with steamed whole green beans and meatloaf.
