Potato Salad

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!

Potato Salad

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.

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