I LOVE potato salad. Growing up, my mom always added mustard to her potato salad, which I liked. After I was married, my husband did not like the mustard so I started playing around and came up with my own. It tasted great and everyone was happy. This recipe does not have onions or celery in it because I’m not a fan of crunchy potato salad but if you are then just dice your veggies and add them in. It is your potato salad after all!

One day we had a friend that visited and asked me how I got mine to be so fluffy. What I find is that most people use a potato masher but I use a fork. The masher crushes the potatoes and makes for a dense salad. With the fork, it keeps it light and fluffy. Also, the more mayo that you add, the more dense it becomes and you lose the fluff. These things may sound trivial, but I promise they make all the difference. A good rule is, depending on the size of the potatoes, 1 1/2 to 2 potatoes per person. For this recipe, I used 8 potatoes and it will feed 5 – 8 people.

Potato Salad

8 Potatoes

5 Eggs

1/3 Cup Dill Relish

1/4 Cup Sweet Relish

3/4 Cup Mayo

Salt and Pepper

First, peel and dice the potatoes. After peeling, I slice each potato in half lengthwise. Then I slice each again lengthwise and cut those into cubes. Try to get them roughly the same size. Put potatoes in a large pot and cover with water.

Next put eggs into the pot with the potatoes, why mess up another pot? Once it comes to a boil, reduce heat to medium. If left on high, it will boil over because of the starch in the potatoes. Boil for 15 -20 minutes. At 15 minutes, take a fork and try to mash one of the potatoes. If you cannot mash it, it is not done. Drain pot and move the eggs to a plate. But keep the potatoes in the pot you just cooked them in. The pot is still hot and the heat will help remove any excess water from the potatoes.

Peel the eggs and place on a plate–yes, on a plate. Now, with a fork, mash the eggs. Sometimes with a knife, you could slip and cut yourself or you can’t get the pieces small enough. The fork works well. Then take the fork and mash the potatoes too.

Sprinkle with salt and pepper after adding the eggs to the potatoes. I usually do not give measurements for salt and pepper because everyone likes a different amount of seasoning, whether for taste reasons or for health reasons. Start with a little, you can always add more–but you can’t take away.

Now, add both relishes and the mayo. Give it a good stir and taste. If you think you need more seasoning–add it n nd stir again. You can also add more mayo if you think it needs it.

I hope you enjoy this. We sure do. Next time we will have some steak kabobs!! Don’t worry–you can do it. Enjoy!