Monday, March 3, 2014

Potato Salad

A creamy, classic Southern potato salad recipe

  • 6 medium potatoes, boiled in skins until tender
  • 1/2 large sweet onion, diced
  • 2 stalks celery, diced 
  • 1 teaspoon celery seed
  • 1/4 cup sweet pickle relish
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 2 tablespoons of vinegar from sweet pickles
  • Sweet Hungarian paprika for garnish 

Peel the potatoes.
Cut cooked potatoes into cubes.
Mix onions, celery, celery seed, pickle relish, salt and pepper.
Add mayonnaise, mustard and  pickle juice.
Add to warm potatoes.  Toss gently.
Refrigerate potato salad at least 4 hours to let flavors blend before serving.  
Sprinkle with a light dusting of paprika before serving.

Printable Recipe