SOUTHERN STYLE POTATO SALAD

Peel, wash, and cut your potatoes into one inch cubes. Place them in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Test the doneness by piercing the potatoes with a fork, then drain them in a colander and let them cool.

While the potatoes are boiling, begin to hard boil the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. If your eggs were cold (just out of the fridge), let them remain boiling for one minute before turning off the heat. If they were room temperature, turn the heat off as soon as it reaches a rolling boil. After turning off the heat, cover the pot with a lid. Let the eggs sit for exactly 15 minutes (use a timer), carefully pour out the hot water and run cool water into the pot to stop the cooking process. Adding a few ice cubes doesn’t hurt either. If you don’t replace the hot water with cool water the eggs will continue to cook and your yolks risk turning green.

Rinse and finely dice the celery, and slice the green onions.

To make the dressing, mix together the mayonnaise, mustard, pepper, relish, and red wine vinegar in a bowl. Add a 1/2 tsp Tony’s or seasoning salt, mix and taste test for more. You want the dressing heavily seasoned because it will taste diluted once mixed with the potatoes.

Peel and dice the hard boiled eggs. Add the cooked and cooled potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.