Although my wife does not enjoy cooking, one of her specialties that consistently garners rave reviews is her potato salad. The creamy texture along with the usual condiments makes one go back for seconds and thirds.
INGREDIENTS:
- 5 Lbs. Russet Potatoes
- 10 Hard boiled eggs
- 2 1/2 Cups good quality mayonnaise
- 1 Heaping cup of finely diced celery
- 2 Tbsp. minced yellow onion
- 6 Tbsp. dill relish
- 4 Tbsp. diced olives (my wife prefers the olives without the pimiento stuffing)
- 2 Tbsp. brine from the olive jar
- 1/4 cup yellow mustard
- Salt and pepper to taste
INSTRUCTIONS:
- Place potatoes whole in a large part and cover with water.
- Bring the water to a slow boil and reduce to simmer.
- Cover with a lid and cook until a knife is easily pierced through the thickest potato.
- Drain the potatoes and let cool.
- Once cooled, peel the potatoes and cut in approximately 1 inch chunks. Place in a large bowl. Don’t worry about small pieces falling off. Those pieces are what help with the creamy texture.
- Add the rest of the ingredients, salt and pepper to taste, and toss with your well washed hands. As my wife tosses the ingredients, she will from time to time squish some of the potatoes, again, giving it a creamier texture.
- Place in a serving bowl, sprinkle with some sweet paprika and it is ready to serve.
- I prefer eating this potato salad the same day it is made at room temperature.
