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Side: Creamy Potato Salad

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"I use buttery Yukon Gold potatoes and a sprinkling of fresh dill in my version of my mom's classic picnic-style potato salad. It's best before being refrigerated, when it's still slightly warm and extra creamy, so try to make it just before serving, if time allows."

List of Ingredients

◦ 10 to 12 small Yukon Gold potatoes (about 3 pounds), halved
◦ 3 large eggs
◦ 1 cup favorite or homemade mayonnaise
◦ 2 large dill pickles or Jimmy's Dills, diced (about 1 cup)
◦ 4 celery stalks, diced
◦ 2 scallions, trimmed and diced
◦ 3 tablespoons your favorite or sweet pickle relish
◦ 2 tablespoons chopped fresh dill
◦ 1 tablespoon Worcestershire sauce
◦ Dash of hot sauce
◦ Sea salt and freshly ground black pepper


Recipe

Place the potatoes in a large saucepan with enough water to cover by about 2 inches. Bring the water to a boil and add the kosher salt. Reduce the heat to a low boil and simmer for 15 to 17 minutes, until the potatoes are just tender.

Add the eggs, cover, and steam for 10 minutes more, until the potatoes are tender when pierced with the tip of a small knife. Drain the potatoes and eggs and set aside to cool slightly. Crack and peel the eggs under cold running water, then chop and place in a large bowl with the potatoes.

Add the mayonnaise, dill pickles, celery, scallions, pickle relish, dill, Worcestershire sauce, and hot sauce and season with salt and pepper to taste. Stir to combine all the ingredients, mashing some of the potatoes with a wooden spoon. Serve slightly warm or at room temperature or refrigerate in an airtight container until ready to serve, for up to 2 days.

Serves 6 to 8