Saturday, June 28, 2008

Southern Potato Salad

This is probably the most made dish at any picnic or 4th of July party. While it is a simple dish there are hundreds of variations depending on what part of the country your are in. Please enjoy this Southern version.

4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.


In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

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