Monday, May 3, 2010

Potato Salad

I couldn't find the recipe card of my mom's classic recipe, so I went to allrecipes of course for a basic overview, and this came out really great.  Changes made are incorporated below.

6 potatoes
3 hard boiled eggs
1 cup chopped celery
1/2 cup chopped onion
2 tbsp sweet pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1 (generous) tablespoon Grey Poupon
ground black pepper to taste (generous)
1/4 cup light mayonnaise

Hard-boil and cool your eggs.
Peel and slice potatoes into large chunks (generally 1/8ths or 1/4s).
Boil potatoes for approximately 10 minutes (totally dependent upon the size of your pieces).  Stick with a fork or knife - they are done when you can poke through them relatively easily without them falling apart.
Meanwhile, cut up celery and onion.
Cool potatoes when done cooking and chop up eggs.
Stir all ingredients together.  I add the mayo by the tablespoon or 2 at a time to ensure it doesn't get too mushy.  We don't like overly-mayo-ey potato salad.
Refrigerate for at least 2 hours prior to serving so flavors can meld.  Stir prior to serving and add a bit more mayo if needed/ desired.

Goes great with rotisserie chicken and roasted asparagus ;)

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