Potato Salad Tennessee Style

This is a recipe from Shuck Beans, Stack Cakes and Honest Fried Chicken a terrific cookbook. Different and really good potato salad.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

Directions

1. Wash and peel potatoes and cut in half.
2. Put in a large pot with a lid and cover with water.
3. Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
4. Don't cook until mushy!
5. While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
6. Turn heat down to a simmer for 15 minutes.
7. Pour cold water over eggs, peel and cool.
8. Cool potatoes, then cut into 1/2 inch cubes.
9. Sprinkle with salt and pepper, to taste.
10. Lightly toss celery and onions with potatoes.
11. Do not make mushy by over mixing.
12. Add the dill relish, and toss lightly again.
13. In a separate bowl mix mustard and mayonnaise together.
14. Lightly stir into potato mixture.
15. Chop eggs and toss into mixture.