Memorial Day and July 4th are just around the corner. Summertime and the season of BBQs and cookouts is fast approaching! At our cookouts, potato salad is a staple. And it seems like everyone has a favorite potato salad recipe that either their mom, grandma, or (in my case) an aunt made. Their are a million ways to make potato salad. I recently spoke to a friend who makes hers by baking potatoes, peeling them, then cutting them. Never would have thought of making potato salad that way! All that to say, there are so many ways to make potato salad, but THIS is my favorite. Perhaps this will become a heirloom recipe for your family, or maybe you'll tweak this to make it completely your own. Either way, I hope you enjoy this recipe as much as I have.
5 lbs Yukon Gold Potatoes
1.5 cups mayo
1/4 cup mustard
1/2 cup sweet relish
1.5 tsp salt
1 tsp Morton's Nature's Seasonings blend
Peel and cube the potatoes. Bring a large pot of water to a boil and (carefully) add the potatoes.
While your potatoes are cooking, mix all your other ingredients together in a large bowl.
Boil the potatoes until they are well done. (Sorry I don't time this. I just keep testing them for the right doneness. It usually takes 15-20 minutes for them to become a good texture).
Drain the potatoes.
Add them to the bowl with the other ingredients WHILE THE POTATOES ARE STILL WARM.
Chill and store the potato salad in the fridge until ready to serve.
**Important note: to make a good potato salad, you have to mix everything together while the potatoes are still warm. By doing this, you'll end up with a wonderful creamy texture because some of the potatoes will fall apart. Also, the potatoes will soak up the flavor while they are still warm. If you mix the salad together after the potatoes have completely cooled, the mayo mixture will just sit on top of the potatoes and you won't have the depth of flavor you'll find using this method.