Traditional Potato Salad

Potato Salad is something almost every southern family has and everyone has their own spin on this delicious summer time side dish. However, in our family this side dish is often served for the holidays like Easter, and Christmas. Simple and tasty, this dish is just simple and delicious. You can jazz it up or stick to the script either way, you'll not disappoint yourself or your guests!

 Ingredients:

   
    5 to 6 medium sized russet potatoes   ( figure on 3-4 potatoes per person, yes it's that good)      1 to 2 cups  Dukes mayonnaise (this is a matter of taste and how  many you're feeding)                5 eggs hard-cooked, chopped                              

    1 cup onions minced/ chopped finely                               

    1/4 cup pickles minced, or use this amount in relish. 

    (Sweet relish is optional, but hotdog relish is better for a savory taste  )                                   
    2-3  tablespoons parsley                       

    Seasoned salt ( to taste)                                                                                  

    Black Pepper  ( to taste )                    

    1 tsp powdered garlic or 1 tablespoon fresh chopped garlic

    1 tsp powdered onion 

    1 tsp sweet paprika

   Optional add ins: chopped olives, bacon bits, chives, 1/4 sour cream, rosemary, sage

Instructions:

                                 
Peel, and dice potatoes into 1 inch cubes give or take, and place in a large  Dutch oven pot. Add in eggs. Fill with water until potatoes are covered and boil until potatoes are firm, but not soft. Keep an eye on them to make sure you don't over cook them. If they are over cooked, they will turn into mashed potatoes. Once cooked, drain and allow to cool.  Retrieve your eggs and place in a bowl to cool separately. (I usually place in refrigerator for a spell)

While potatoes are cooling, and after eggs can be handled peel and chop finely. 

Pro tip-Use a potato masher with the cross hatch pattern and it will quickly mince up your peeled eggs perfectly and a time saver.

Once potatoes are cooled, add in Mayo and all other ingredients and stir in thoroughly. Return to refrigerator to finish cooling until ready to serve.