Prep 15 mins
Cook 30 mins
This is a recipe from Shuck Beans, Stack Cakes and Honest Fried Chicken a terrific cookbook. Different and really good potato salad.
- 7 medium idaho baking potatoes
- 4 eggs, hard cooked
- 1⁄2 teaspoon salt
- fresh ground pepper
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped, about 3 stalks
- 1 cup dill pickle relish, not sweet relish
- 1 tablespoon Dijon mustard
- 1 cup mayonnaise
- Wash and peel potatoes and cut in half.
- Put in a large pot with a lid and cover with water.
- Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
- Don't cook until mushy!
- While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
- Turn heat down to a simmer for 15 minutes.
- Pour cold water over eggs, peel and cool.
- Cool potatoes, then cut into 1/2 inch cubes.
- Sprinkle with salt and pepper, to taste.
- Lightly toss celery and onions with potatoes.
- Do not make mushy by over mixing.
- Add the dill relish, and toss lightly again.
- In a separate bowl mix mustard and mayonnaise together.
- Lightly stir into potato mixture.
- Chop eggs and toss into mixture.
This is definitely the way I've had it growing up, although the way I learned to cook the potatoes was whole, with the skin on to keep them from getting waterlogged. I peel them while they're still warm and then chop and add them. I've also grown a preference as an adult for replacing the dill relish with fresh dill, but I grew up eating it with relish in it. Thanks for posting.