What’s the 4th of July without potato salad? I know hot dogs or hamburgers or ribs traditionally reign as the main course on Independence Day, but for me, I prefer the side dishes and potato salad ranks number one so it only seems fitting to post the family recipe.
- 6 white potatoes
- 3 eggs – hard boiled
- 3 Tablespoons of mayonnaise
- 3 teaspoons of spicy brown mustard
- 3 teaspoons of sweet pickle relish
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- salt and pepper, to taste
Peel and dice potatoes. Let cool (cooking the day ahead works great). Dice the eggs and add to the potatoes. Stir in the mayonnaise, mustard, relish, celery, and onion. Salt and pepper to taste. Refrigerate. Potato salad tastes better if made at least two hours before serving.
What I love about this recipe is the ease with which you can adjust for different size groups. My rule of thumb is as follows:
Peel one potato per person. Hard boil half as many eggs as potatoes. (I always cook an even number of potatoes since it makes measurements easier.) The number of teaspoons or Tablespoons of the next three ingredients always equal the number of eggs. (For example: 8 potatoes, 4 eggs, 4T mayo, 4t mustard, 4t relish) Adjust the amount of celery and onion according to personal preference. This makes it easy to prepare for four or forty, although I’m not sure I want to peel 40 potatoes!