Potato Salad

​When it comes to potato salad, I’m really picky. In fact, I rarely buy it from stores and tend to frown my nose at others. Personally speaking, I prefer the simplest and fewest ingredients. Jacques actually prefers it just when it’s all combined and served warm or at room temperature. 

One of our “poor man meal” that is blend of savory and sweet is baked beans with sliced hot dogs poured onto a potato salad serving. Now, don’t knock it until you try it!

Ingredients:

• 1 1/2 Cup Mayonnaise
• 3 Large Russet Potatoes
• Pepper (to taste)
• Salt (to taste)
• 1 TBSP Celery Seed (to taste)
• 2 TBSP Sweet Relish (to taste)
• 1 TSP Sugar

Instructions:

Rinse russet potatoes. With skins on, place in a pot. Cover with water approximately 2 inches over the potatoes. Cook over medium heat for 30 minutes, flip and resume cooking for another 20 – 30 minutes depending on their size. Once cooked, remove from heat and carefully dump water. Peel skins off. Cube and set aside.

In a mixing bowl, with the exception of the potatoes add ingredients and mix well. Taste and adjust adding more to your buds. Gently incorporate potatoes and gently stir. Chill and serve cold.

Tips:

• At room temperature should not exceed 2 hours.
• For texture and thawing reasons, freezing leftovers is not recommended.
• Leftovers last 3 – 5 days refrigerated.
• Makes for a great side dish served with grilled chicken, hot dogs, hamburgers and ribs.
• Optional Ingredients: Apple Cider Vinegar, Fresh Celery, Fresh Dill, Fresh Parsley, Hard Boiled Eggs (Cut Whites & Mashed Yolks), Mustard, Paprika, Purple Onion and/or Sweet Onion. 
• Red or Yukon Potatoes are a great alternative. Just skip the process of removing the skin, though.
• Temperatures at/exceeding 90°F do not leave at room temperature longer than 1 hour.