Janice McDaniel's Southern Potato Salad
I made it for a barbeque and got many compliments on it.
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- 3 lb
- red potatoes
- 2 Tbsp
- fresh onion, grated (save the rest of the onion for another use)
- 1 c
- 1 Tbsp
- apple cider vinegar
- 2 tsp
- prepared mustard
- 1 tsp
- 1/2 tsp
- 1 tsp
- celery seed
- 1/2 tsp
- black pepper (i use fresh cracked)
- 1/3 c
- sweet pickle relish, drained
- 2/3 c
- hard boiled eggs, peeled and chopped
- 3-4 stalk(s)
- celery (i use one)
1Bring several qts. of water to boil in a large pot. Wash the potatoes and chop into 1/2 in. pieces, leaving the skins on. Add potatoes to boiling water, cover and return to a boil. Reduce heat to medium high, uncover and cook potatoes for 13-15 minutes.
2Peel the onion and grate off 2 Tbs. with juice into a 3 qt. or larger bowl. Add mayonnaise, vinegar, mustard, sugar, salt, pepper, pickle relish and egg. Whisk until well combined. Rinse and dice celery. Add it to the bowl and stir well.
3When the potatoes are tender, drain well and cool til warm, but not hot. Usually about 5- 10 minutes. (you can rinse them with cold water to speed up the process.) Add potatoes to the bowl. Stir well to coat with dressing. Cover and chill for 2 hours. Before serving, taste and add more salt and pepper, if you like.
4Notes: I leave out the eggs when I make it. You can separate the egg yolks and add them to the dressing, then add the chopped egg whites to the potato salad, if you want a richer dressing.
If you pour the dressing over the hot potatoes, they will absorb most of the dressing. It is better to let the potatoes cool a few minutes before adding the dressing.
Low-fat mayonnaise works fine. Don't substitute Miracle Whip.
You can top this salad with sliced green onions or some chopped parsley, for a bit of color.