Janice McDaniel's Southern Potato Salad

Name: Janice McDaniel's Southern Potato Salad
Prep time: 30 min
Total time: 30 min
Yield: 8-10
Cuisine: American
Ingredients: 3 lb red potatoes; 2 Tbsp fresh onion, grated (save the rest of the onion for another use); 1 c mayonnaise; 1 Tbsp apple cider vinegar; 2 tsp prepared mustard; 1 tsp sugar; 1/2 tsp salt; 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)

By Diane C.
@thymeandmarjoram

I got this from a newspaper and it is amazing! So creamy, with a good balance of flavors.
I made it for a barbeque and got many compliments on it.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

5 Comments

Serves:

8-10

Prep:

30 Min

Method:

Stove Top

Ingredients

3 lb

red potatoes
2 Tbsp

fresh onion, grated (save the rest of the onion for another use)
1 c

mayonnaise
1 Tbsp

apple cider vinegar
2 tsp

prepared mustard
1 tsp

sugar
1/2 tsp

salt
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)
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How to Make Janice McDaniel's Southern Potato Salad

Step-by-Step

Bring 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.
Peel 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.
When 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.
Notes: 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.