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Southern-Style Picnic Potato Salad

Source of Recipe

From "Nashville Eats" by Jennifer Justus


Recipe Introduction

"This recipe is Southern in preparation and Julia Child in presentation. After all, we've seen our share of boring potato salad lumped into plain bowls at picnics. But taking just a bit more time to dress it up can make this mainstay salad a showpiece."

List of Ingredients

â—¦ 3 eggs, hard-cooked
â—¦ 2 ½ pounds red potatoes
â—¦ 1 tablespoon sea salt
â—¦ ½ cup mayonnaise
â—¦ 2 tablespoons yellow mustard
â—¦ 1 tablespoon sugar
â—¦ 2 stalks celery, chopped
â—¦ 2 tablespoons dill pickle relish or dill pickles chopped into small dice
â—¦ Lettuce for serving
â—¦ Fresh parsley sprig for garnish
â—¦ Paprika for garnish


Recipe

While the eggs are cooking, begin cooking the potatoes. I leave the skins on because I like the rustic-looking bits of red in the mix, but if you like a neater potato salad, then you might prefer to peel them. Place the potatoes in a stockpot and cover them with water. Add the salt and bring the water to a boil. Reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and let them cool, then cut them into ½-inch cubes, placing them in a bowl. Some skins will peel off during this process, and that's okay.

Chop two of the eggs and place them in a small bowl. Stir in the mayonnaise, mustard, sugar, celery, and pickles. Then add the mayonnaise mixture to the potatoes and gently toss to coat. Refrigerate the potato salad for 30 minutes to an hour.

To serve, line a wooden bowl with lettuce. Fill the bowl with potato salad and then garnish it with a sprig of parsley, slices of the remaining egg, and a few shakes of paprika.

Makes 8 servings