We were invited to a friend’s house for Easter dinner. Of course being the Southern girl that I am, I asked what I could bring. After the obligatory “you don’t need to bring a thing” our host finally said some homemade potato salad would go well with the ham.
I like potato salad. I grew up eating potato salad. When we go out to eat, if I have the option of potato salad as a side, I’ll get it. But making potato salad? Never done it.
I called my mother for her recipe and did some potato salad recipe research online. None of them were quite what I wanted (don’t tell Mom!) so I came up with my own recipe using the best parts of a lot of recipes.. And then the chickens got in the act by laying eggs like their little lives depended on it (they don’t, by the way) so I added more eggs to the potato salad.
And it turned out really well.
And yes, I’ve made it since and it’s good every time we make it!
How to make Eggy Potato Salad:
3 – Pounds Boiled Red Potatoes, cooled
8 hard boiled eggs
5 ribs of celery (can substitute 1 tablespoon celery seed)
1 1/2 cups onion (2 small or 1 1/2 medium), chopped)
1/2-3/4 cup of mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon yellow mustard, or to taste
1/4 teaspoon salt, or to taste
Dice potatoes into 1″ or so pieces. Peel or not, it’s up to you. (I don’t.)
Chop or grate eggs.
Chop celery and onion – fine or medium fine. Not too big!
Put in large bowl (after chopping!): potatoes, eggs, celery, onions. Add mayo, mustard, pickle relish, salt, and a very liberal sprinkle of Tony Cachere (Cajun or Creole seasoning). Mix together well. I wash my hands, take off my rings, and mix by hand. Taste and adjust seasonings. Add a bit more mayo and/or mustard if it’s too dry when you mix it.
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Eggy Potato Salad.
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