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  Potato Salad Southern Style



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3 pounds potatoes
6 ribs celery, chopped
1 bunch scallions, chopped
6 eggs, boiled
1 cup mayonnaise
1/4 to 1/2 cup mustard, to taste
1/4 to 1/2 cup sweet pickle relish, to taste
salt, pepper and Tabasco (optional)

Boil potatoes whole, with skins, until fork tender. Let cool, then chop into bite size pieces.
Combine with celery and scallions. Add mayonnaise, mustard and relish—either mix together
or just dump individually into potato mixture—and stir well to combine. Taste—does it need
more mustard or relish? How about salt or pepper? If you want just a little zip, add Tabasco.
Stir again, making sure you use a light touch so you don’t end up with mashed potato salad.
Add eggs, mixing well so they are distributed evenly. Cover and refrigerate until serving.
Note—You must let the potatoes cool before mixing the ingredients together, or all your dressing
will be absorbed and you will have dry, sticky potato salad. Want to substitute low-fat yogurt
for all or part of the mayonnaise? The taste will be a little tangy and flat—just add extra
relish and a little salt and pepper.