Craving....

I'm like everyone else, and always looking for the best of the best. I LOVE potato salad! LOVE IT! So when I found this recipe in a cookbook called Cheap. Fast. Easy. I fell even harder for potato salad. If your like me, and don't really love the gritty, bland potato salad in the little tubs at the store, and you like lots of flavor..try this one. I love all the flavors and textures. Its absolutely amazing! Now the picture I'm posting doesn't do it justice. One- because it was my husband's first attempt at cooking potato salad and he cut the potatoes too small and they got cooked to death Two- because we used russet potatoes instead of the better red skinned (but it still went in our mouths just as quick) Three- your supposed to mix the egg in..I didn't want to wait for the hubby to peel 6 eggs before I got it one our plates lol. But its is to die for!

Publish Post

MM sandwiches (see other post) and potato salad

 Mrs. McDaniel's Southern Potato Salad

6 medium red skinned potatoes

1 medium-sized onion

1/2 cup mayonnaise

1 1/2 t. cider vinegar

1 t. prepared mustard

1/2 teaspoon sugar

1/2 teaspoon salt, or to taste

1/2 teaspoon of celery seed or celery seed

1/4 teaspoon black pepper, or to taste

1/4 cup sweet pickle relish, drained

1 hard boiled egg

2 large ribs of celery (about 1 cup diced)

Bring 2 quarts of lightly salted water to a boil in a covered 6 quart pot over high heat.

While the water is heating, scrub the potatoes and cut them up into 1/2" pieces.

When the water comes to a boil, add the potatoes, cover the pot, and bring the water back to a boil.

Then uncover the pot, reduce the heat to medium high, and cook at a moderate boil until the potatoes are tender, about 13-15 minutes.

Meanwhile, peel the onion and grate it on the smallest hole of a box grater (I'm also chopped it small and added it) into a large bowl, until you have 1-2 Tablespoons of grated onion and juice.

Add the mayonnaise, vinegar, mustard, sugar, salt, celery seed/salt, black pepper, and pickle relish. 

Whisk until well combined.

When the potatoes are tender, drain them well into a colander and let them cool until they are just warm,not hot. Add them to the bowl and stir till they are coated with the mayonnaise mixture.

Peel and finely chop the egg and add it to the bowl. Dice the celery and add it to the bowl. 

Stir to mix well. Refrigerate covered until ready to serve.

*I use celery seed and love it!! Its not hard to find, its just in the regular spice isle at your grocery store.

Then I also use more than one egg...I love eggs in my potato salad so I do like 4-6. And you'll really only need about 1/2 an onion and you won't even have to grate all of it.