Janice McDaniel's Southern Potato Salad
I made it for a barbeque and got many compliments on it.
3 lbred potatoes
2 Tbspfresh onion, grated (save the rest of the onion for another use)
1 Tbspapple cider vinegar
2 tspprepared mustard
1 tspcelery seed
1/2 tspblack pepper (i use fresh cracked)
1/3 csweet pickle relish, drained
2/3 chard boiled eggs, peeled and chopped
3-4 stalk(s)celery (i use one)
How to Make Janice McDaniel's Southern Potato Salad
- 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.