When it’s sticky hot outside, I crave something easy, simple and cold for nearly every meal. Potato salad fits the bill beautifully. The only heat I create is for boiling the potatoes. The rest is a simple chop, measure, mix and stir while I allow the refrigerator to do the enhancement magic. Then I have the perfect side dish or main meal if I want to add some bacon or leftover cooked meat. There are oodles of recipes all over the place, but I like to make sure the potatoes are the rock star. That’s what I want to taste, so onions are not a part of this recipe. You’ll not miss them even a bit. It’s a perfectly balanced potato salad that is deliciously cold!
Yield: 9-10 servings
1/2 teaspoon salt
1 (3-pound) bag small red potatoes
2 eggs, boiled, peeled and chopped
1/2 cup pickle relish (I use green tomato, but any sweet relish will work)
1/2 cup mayonnaise
1/4 cup honey mustard dressing
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon black pepper
Place the salt in a large pot of water over high heat and bring to a boil. Carefully add the potatoes and cook 20 minutes or until tender but still firm. Drain in a large colander and set aside to cool for 30 minutes. Place the cooled potatoes in the refrigerator for 30 minutes. Meanwhile, stir together the remaining ingredients in a large bowl. Cut the potatoes in half, then quarters or bite-sized pieces and gently add to the dressing. Stir gently to evenly coat and cover. Return to the refrigerator for at least 2 hours before serving cold.