We have been thinking about side dishes lately as the warmer weather prompts the first grilled meals of the year. This is our favorite Potato Salad Recipe with some variations from family and friends. Will’s version includes our sliced Spicy Pickled Okra, yum!.
1. Wash, trim and cut 3 pounds of Potatoes into bite-sized chunks. There is no need to peel organically grown Potatoes unless you want to. The extra fiber and flavor is great.
2. Place Potatoes in small soup pot, fill with water to cover, add salt to taste and bring to a boil over medium high heat. Cook until fork-tender, drain. Place hot Potatoes in a large mixing bowl.
3. While the Potatoes are cooking wash, trim and chop 1 cup Vidalia Onion. Add to hot Potatoes, stir and refrigerate.
4. Mix together 1/4 – 1/2 cup Mayonnaise, 1 Tablespoon grainy Mustard, 1 Tablespoon Sweet Pickle Relish, season with salt and pepper to taste.
5. Stir into the cooled Potatoes and Onion, refrigerate for at least 30 minutes before serving.
Optional additions: chopped Green Olives, Sweet Peppers, Pimentos, hard cooked Eggs or chopped Pickled Okra. Our good friends Mike and Gary gild the lily with crumbled cooked Bacon and sliced Black Olives.
