Potato salad is an essential dish for family gatherings and summer picnics. A picnic wouldn’t be complete without potato salad in some version or another. It is a classic recipe that every southerner serves and I think this recipe is the best.

This is my mom’s recipe with a few additions I have added over the years. I watched my mom make this salad hundreds of times and wondered how she could handle those hot potatoes. She always said you just get used to it. I wonder if this is where the “hot potato” game originated. Probably not!

INGREDIENTS (Serves 6-8)

8 medium size red potatoes
3/4 cup mayonnaise
2 tsp apple cider vinegar
1/4 tsp paprika
1/2 tsp salt
1/4 tsp pepper
4 hard boiled eggs diced
1/2 cup diced celery
1/4 cup diced sweet onion
1/2 cup sweet pickle relish
chopped parsley for garnish

DIRECTIONS

I always use medium size red potatoes for my potato salad. These potatoes will hold their shape after cooking and are easy to peel after boiling. Using a large pan, place the potatoes in the bottom of the pan. Add enough cold water to cover the potatoes. Don’t try to hurry the process with hot water. This will cause the outside of the potatoes to cook more quickly and become mushy. Nothing is worse than mushy potato salad.

Bring the pot to a boil over medium high heat. Add 1 tbsp salt to the water. You are flavoring the potatoes the same way as you flavor pasta. Be generous with the salt and your salad will be much more flavorful. Also, wait till the water is boiling to add the salt. Salt sitting in the bottom of a pot can cause damage to your cookware. Reduce the heat to medium low and simmer until the potatoes are fork tender. The amount of time depends on the size of your potatoes.

Drain the potatoes and cool for less than 5 minutes. (Photo A) Don’t wait till the potatoes are cold. The potatoes will be harder to peel and they won’t absorb the flavors of the other ingredients. Use rubber gloves to protect your hands from the heat of the potatoes. Peel and dice the potatoes and place in a large bowl. (Photo B & C)

Mix the mayonnaise and the apple cider vinegar, salt, pepper, and paprika. Add the mayonnaise mixture, eggs, celery, onion, and pickle relish to the potatoes and mix gently. Be careful not to mash the potatoes while mixing. Refrigerate the salad and serve chilled or at room temperature. Sprinkle with chopped parsley before serving.