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Southern Potato Salad Made with Eggs
Southern style potato salad often uses eggs. This is a simple recipe my mom used to make. My family loved it then, I love it now. There are no hard and set rules here. Put this potato salad together by adding the fixings then taste, if it tastes good - it's ready to complete. This dish is perfect is any spicy meat or vegetable. It is often served with spicy barbecued pork or beef, or collard greens that have been flavored with a shake or more of Franks hot pepper sauce. Leave the hot sauce on the table please.
If you prefer not to eat meat, beans are an excellent protein choice.
6 or 7 medium-sized potatoes (peeled)
4 large eggs
Mayonnaise (enough to bind the ingredients- If you like your potato salad a little you can add more*)
Sweet pickle relish (about 2 tablespoons)
Pickle juice taken from jarred pickle relish
1/2 celery stalk (finely diced with string removed)
Salt and black pepper to taste
Paprika to decorate top
Boil 4 eggs until they are hard-cooked (boiled) eggs in a pot. This should take about 15 minutes, any longer may cause the yolk to develop a dark, slightly green ring. Allow the eggs to cool. Boil firm white potatoes in a second pot until done. The potatoes should be fork tender but not mushy. When potatoes are cool enough to handle cut into small bite sized chunks. Peel and dice the cooled eggs and add to the potatoes. Add sweet pickle relish, with several teaspoons of the pickle juice. Stir in enough mayonnaise to moisten and bind the salad. Let sit in the refrigerator until thoroughly chilled. Sprinkle with paprika and serve. Place any leftovers in the refrigerator.
Makes 7 or 8 servings.
*My family liked a moist and creamy salad, so a little extra mayonnaise was always added.
*Traditionally this potato salad is served cold. However, it is excellent served still warm with steamed whole green beans and meatloaf.
*If you plan to take this potato salad to a pot luck, etc. boil an extra egg, slice and place on top of the salad before serving. It makes a nice presentation. This should be done after the paprika has been sprinkled on the finished dish.
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