Potato salad in the South is an art form. There are as many recipes as stars in the sky but none is as special to me as the potato salad that PennyMom makes.
I am defenseless against my mother’s potato salad and try as I might, I cannot duplicate its flavor. Perhaps it is because she makes it with such love. I’m not sure but I know that I crave it continuously and eat it every chance I get.
PennyMom has been making this salad for so long that she never measures anything. It is all by instinct. So, this recipe is partly from watching her make it and partly from guessing.
Scrub, peel and dice your potatoes. Try to keep them close in size… pardon me while I laugh. Really, just have some fun cutting them into cubes. The size only affects the time it takes to cook.
Cover the potatoes with water and add some salt to the pot. Bring the potatoes to a boil and cook until they are fork tender but not falling apart or mushy.
Drain your potatoes in a colander. While they are still in the colander, drain the relish and pimento over the potatoes. Sprinkle with onion powder and celery seed.
Turn the potatoes and other ingredients back into your pot and stir together with the mayonnaise, mustard and eggs. Taste and adjust the seasonings, adding any salt and pepper as needed.
Serve immediately or allow to rest overnight in the refrigerator and serve cold. It is always better the second day!
How do you make your potato salad?
(Links to your recipe are welcomed in the comments.)
PennyMomâ€™s Potato Salad
- 5 pounds potatoes scrubbed, peeled and diced
- 2 eggs boiled and diced
- Â¾ cup dill pickle relish or chopped dill pickles
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 small jar pimento
- 1 cup mayonnaise
- 1 tablespoon mustard
- Salt & pepper to taste
- Place potatoes in a stockpot and cover with water. Add about 2 teaspoons of salt. Boil the potatoes until they can be easily pierced with a fork but not mushy. Drain the potatoes in a colander.
- While the potatoes are still in the colander, season with the relish, celery seed, onion powder, and pimento.
- Turn the potatoes and other ingredients back into the empty pot and add the mayonnaise, mustard, and eggs. Gently stir to combine. Taste and adjust seasonings if needed.
- Serve warm or refrigerate overnight and let the flavors blend.
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