Monday, January 5, 2015

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Written By Amanda



Potato Salad rain or shine, is always a nice side dish with just about anything you can cook. With many different varieties of making it there's really no wrong way, just what tastes the best to you. Tweaking the smallest ingredients will change the whole thing. So I will give our favorite recipe and you can go from there. This one has been tweaked and pass down from generation to generation. But for the most part it has stayed the same.


Ingredients

8-10 medium size potatoes
mustard
1 cup mayo
1/4 to 1/2 cup relish
vinegar
4-5 boiled eggs
paprika
1 onion diced

Peel and dice potatoes into 1 inch pieces,  in a 3 or 5 quart pot boil potatoes until tender. You should be able to break them with a fork with no force. Drain the excess water. Boil your eggs for about 10 minutes and peel and cut into slices. With drained potatoes in a mixing bowl, add in the cup of mayo, and diced onions and mix. You want it to be nice and creamy. Add in just enough mustard to give it a nice yellow color, not too pale but not like school bus or big bird yellow either. Add 1/4 cup relish, and the splash of vinegar ( I always pour it out of the bottle but if had to guess about 1Tsp.)  Mix very well, taste test, if too bitter add rest of relish, if too sweet add a splash more of vinegar, when  happy with taste top with sliced egg and sprinkle paprika for color. Cover and let chill in the refrigerator.