Classic Potato Salad

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Potato Salad is one of those perfect picnic foods, and since that's the season 

we're entering, I thought I would post my favorite recipe.

I learned how to make it from my mom, who makes the best ever! 

I can never make it taste exactly like her's, so I have added a few little tweaks of my own.

I think it's equally awesome!

It's actually a really classic recipe. Some people call it Mustard Potato Salad because 

it has mustard in it, but it's the only way I've ever made it.

One of the changes I usually make is to add just a touch of heat. 

Not a lot, just that little something that hangs on the tongue. 

I usually just add a little cayenne pepper to the dressing mixture, but this time I had some Candied Jalapeno that I had made a while ago, and used that in place of the relish. 

It made it a little more spicy than normal and totally hit the spot.

I didn't even get it in the fridge to chill before my other half was digging into a bowl of it. 

He prefers it room temperature with lots of paprika. I like mine chilled.

Classic Potato Salad
Serves 4-6

4 large russet potatoes
3 hard boiled eggs, peeled and chopped
1 large celery stalk, chopped
2 tbsp onion, minced
2 tbsp sweet pickle relish, (or more if desired)
1 tsp salt, divided use
1/2 cup miracle whip
1 tsp vinegar
2 tsp yellow mustard
1/4 tsp celery seed
1 tsp sugar
1/4 tsp pepper
Pinch of cayenne pepper

Wash potatoes, place in a large pot and cover with water. Bring to a boil and cook until potatoes are fork tender, apprx. 20-30 minutes depending on size of potatoes. When done, drain and cover with cold water to cool. Once cool, peel (it will scrape off easily with a paring knife) and chop.

Place in a large bowl with eggs. To cook your eggs just cover with cold water and bring to a boil. Turn off heat and cover; let sit for 11-12 minutes. Drain and refill pot with ice water to cool eggs. Peel and chop.

Sprinkle 1/2 tsp of salt on potato/egg mixture, add celery, onions and relish. Stir gently.

In a smaller bowl mix miracle whip, remaining 1/2 tsp of salt and rest of ingredients. Add to the potatoes and stir gently until mixed. Sprinkle with paprika. Chill until ready to serve.