As a southerner, there are certain staples that are always expected at any big gathering where food and drink is being served.  Sweet tea, something fried, the possibility of bourbon just to name a few.  In my family, potato salad is one of those staples.  Potato salad can vary drastically from person to person, family to family, restaurant to restaurant.  I’ve had it warm, vinegar based, with bacon, all mustard, all mayonnaise, whole potatoes, chopped potatoes, homemade, store-bought, I could go on for quite some time.  So I fancy myself a bit of a potato salad connoisseur.  Now it’s important to understand it’s not an exact recipe like a cake and can be altered to conform with your preferred amount of potatoes, eggs, texture, and how well you like your salad coated and seasoned.  That being said, I’d like to share what I think is the end all, be all of potato salad recipes.  Not too much mayo, not too much mustard, not too sweet, just perfect.  That way you can be the one to impress everyone at your next southern shindig.  It is tailgating season after all.

Of course I’m always open to trying any other potato salad recipes you want to throw my way.

Potato Salad

Ingredients:
5 lbs Red Petite Potato
1 stalk of celery, finely chopped
1/2 Large onion, finely chopped
1 1/2 tsp Seasoned Salt
1 tsp Black Pepper
1/4 cup Sweet Salad Cubes (relish works as a substitute)
5 Large eggs
1/3 cup Mayonnaise
1 Tbsp Mustard
Paprika

Directions:
1.  In a large pot, boil potatoes until easily pierced with a fork, approximately 10 minutes.  Drain, peel, and cube potatoes.
2.  In a large bowl, mix potatoes, celery, onion, seasoned salt, black pepper, and sweet salad cubes (add some of the pickle juice as well if you like a sweeter taste).
3.  In a smaller bowl, mix the mayonnaise and mustard (mixing separately will help the two blend better).  Add to the potatoes and mix until potatoes are well coated. Add salt and pepper as needed.  Set aside.
3.  In a small pot, hard-boil eggs, approximately 10 minutes.  Let cool, and then peel.
4.  Using an egg slicer, slice three eggs length-wise and cross wise.  Fold into the potato mixture.
5.  Slice remaining two eggs crosswise, place slices across top of potato salad so that the potato salad is mostly covered.
6.  Sprinkle paprika across the top of the potato salad and serve or chill until ready.