Down Home Potato Salad
Willie says that this is his favorite recipe for potato salad. He varies this recipe from time to time based upon his mood and encourages you to do the same.
4 large baking potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonnaise
4 oz sweet relish
Boil the potatoes until they are done but not overcooked I use the test here where I stick the fork in and it meets a little resistance but not too much. How long you boil them depends upon how big they are. You do want the potatoes done though since no further cooking is involve. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture.
Boil the eggs over medium high heat until hard boiled.
Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process.
Peel the potatoes and then slice into chunks. If you aim for 1 inch by 1 inch chunk you will do well.
Peel and slice the egg into 1/2 inch pieces.
Chop the onion into very small pieces. I made this optional because you WILL be able to smell the onion on your breath. Therefore, if a little close contact is planned anytime soon you probable want to leave the onion out.
Stir all ingredients gently except for the paprika.
After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve.
This stuff is awesome!
See other recipes submitted by Chet Day