Potato salad. Bland, boring, run of the mill? It doesn't have to be. Potato salad is a definitely a blank canvas ingredient-wise that's for sure. Yesterday's Easter Potato salad was served warm, with sweet pickle relish instead of dill. Anyway you mix it up, potato salad is the perfect accompaniment to Easter Ham.
2 pounds red potatoes, peeled and cut into 1 inch cubes
1/3 - 1/2 cup mayonnaise
2 T. yellow mustard
2 T. sweet pickle relish
4 boiled eggs, chopped
salt and freshly ground black pepper
paprika for garnishing
In a large pot, add potatoes and enough water to cover them by 2 inches. Bring to a boil and lower heat to a simmer and let cook until potatoes are soft enough for a fork to gently break apart. Don't cook them too long or you won't have potato salad, you'll have mashed potatoes.
Drain the potatoes and add back to the pot (off the stove). The heat from the pot will help to dry the potatoes so they will mix together easier.
In a medium bowl, mix together the mayo and mustard, then add the relish and chopped eggs.
Pour this mixture over the potatoes and gently fold in so as not to break up the potatoes.
Salt and pepper to taste.
At this point you can either refrigerate until serving or spoon into serving dish and garnish with paprika.
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