For this week’s edition of Make the Most of It Monday, we are grilling out tonight and having a few friends over. One of my favorite things to eat at a cookout is my step-mother-in-law, Kat’s, potato salad. It is amazing! She is from Georgia, so she has introduced us to some different ways to cook southern food. I never thought there were different variations on classic southern dishes but there are! Instead of using sweet pickle relish, this recipe uses dill and there are no onions or celery. If you are a fan of potato salad you should definitely give this one a try.
Here’s what you will need:
Potatoes, eggs, mustard, mayo, dill pickle relish, pepper
I should probably point out that Duke’s mayo is the best! This was something else that Kat has introduced to me. I never thought you could tell that much difference in one mayo or the next, but you can…buy Duke’s. (I can only find it at Food Lion by the way.)
I only used one egg this time because I wasn’t making as much as I normally do, plus I just don’t care for a whole lot of egg in my potato salad. Normally, you would want to use 2 eggs. So, first thing is to boil your egg(s). Make sure you boil them until they are completely done…no runny eggs!
Also, go ahead and boil your potatoes. I always have the hardest time deciding on how many potatoes I need to use, and as usual, I had too many. But, that’s better than not enough. I used red potatoes because that’s what we had laying around and left the skins on mine. You can use whatever kind you like and peel them if you don’t like the skins. You will want to boil these until they are just fork tender or just a little before is really ideal. You don’t want them to turn into mashed potatoes so keep a close eye on them towards the end.
While everything else is boiling away, now would be a good time to mix up everything else. WARNING, these measurements aren’t exact only a starting point! You sort of have to play around with the ingredients and go by taste at the very end. To start with, I used 2 heaping tablespoons of relish, 3 tablespoons of mayo, 1 tablespoon of mustard, and plenty of pepper. Mix all this together and sit aside.
Once your egg is finished cooking, peel it and chop it up. Add this to your bowl. Make sure you chop the egg up really well, no one likes a huge chunk of egg.
Now, chop up your potatoes into bite size chunks.
This is where you have to start taste testing and add in more of whatever it needs. I ended up not having enough of any of the original ingredients so I add probably another tablespoon of relish, at least 1&1/2 tablespoon of mayo, and just a little more mustard maybe a teaspoon. Then it was perfect!
- 2 eggs
- Duke’s mayo 4ish tablespoons
- mustard 1ish tablespoon
- dill pickle relish 3ish tablespoons
Boil eggs and potatoes (together or separate). Mix together mayo, mustard, relish, and pepper. Set this aside. Once the eggs and potatoes are finished chop them and add to the bowl. Mix everything together well. Adjust mayo, mustard, and relish to taste. Enjoy!