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MJ's Potato Salad

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"This is the potato salad I grew up with. I serve it with hot fried chicken at supper or cold fried chicken for a picnic. I haven't changed it much from how MJ prepared it, except for the addition of hot sauce and white vinegar. Don't overcook your potatoes or they will fall apart in the water and the entire thing will turn mushy; they should have a firm bite and be able to be sliced. But don't undercook them either—they should be starting to break down a bit."

List of Ingredients

â—¦  2 pounds Yukon Gold potatoes
â—¦  2 cups mayonnaise, such as Duke's or Best Foods
â—¦  4 ribs celery, diced (2 cups)
â—¦  4 hard-boiled eggs, chopped
â—¦  1 small sweet onion, diced (¾ cup)
â—¦  2 tablespoons Creole mustard
â—¦  2 teaspoons white vinegar
â—¦  2 teaspoons Texas Pete or Crystal hot sauce
â—¦  1 teaspoon kosher salt
â—¦  1 teaspoon freshly ground black pepper


Recipe

Put the potatoes in a large saucepan, cover them with cold water, and bring the water to a boil.

Turn the heat down just a bit, and boil the potatoes until you can pierce them gently with a fork, about 20 minutes. Drain the potatoes and set them aside to cool. Once they're cool, cut them into bite-size pieces, reserving 2 whole potatoes.

Put the cut potatoes in a large bowl, add the mayonnaise, celery, eggs, onion, mustard, vinegar, hot sauce, salt, and pepper, and mix thoroughly. Mash the 2 whole potatoes in a small bowl and add them to the potato mixture. Mix and taste to adjust the seasoning and texture; the salad may need a few more tablespoons of mayonnaise to make it creamier. Chill it in the refrigerator until you're ready to serve it.

Makes 6 cups