Southern Potato Salad: Springtime Picnic
Springtime is in the air and nothing says Spring like a down home picnic. When I think of picnic one of the first thing that come to mind is potato salad. This is one of those recipes I'm sure everyone like to change or add a special ingredient to make it there very own. I like to keep it simple; not only with the ingredients, but my way of mixing it. Here is my version of the Southern Classic...
5 lb bag russet potatoes, peeled, diced & cooked
1 cup mayonnaise, use more if needed
1 - 2 tablespoons pickle radish
1 teaspoon celery salt, see below for homemade
1/4 teaspoon freshly grind Black Pepper
1 large or 5 mini sweet bell pepper(s), (2/3 - 3/4 cup) diced
1 tablespoon prepared mustard
2 tablespoon finely chopped onion
4 hard-boiled eggs
Paprika
In a large combined the mayonnaise and the next 6 ingredients, stirring until combined. Add the potatoes. Peel the eggs and dice 3 of them, saving one for garnish. Fold in the diced eggs to potato mixture. Slice the reminding egg, place slices on top of the salad, sprinkle lightly with Paprika. Refrigerate for about 2 hours for flavors to mellow. Serve.
P.S. I made homemade celery salt. Following this recipe and adding 1 teaspoon celery seed.
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