Directions: |
Directions:Again, this is a recipe for which there is nothing written down. Mom and I always just throw everything together without measuring. But I will try to formulate a recipe. Clean and bring to a boil whole potatoes with skins on in salted water. Turn down and simmer until cooked. Drain potatoes, let cool slightly, then peel and cut into good-sized pieces. Cook eggs and chop up all but 1 (reserve that to slice on top). Mix and add salt and pepper to taste. Add chopped celery and onions and about 3 T. sweet pickle relish. Gently mix. In a separate bowl, mix 1-1/2 C. mayo with 2 T white or apple cider vinegar and either 1/2 heaping tsp. of dried mustard or about 1-1/2 tsp. prepared mustard (mayo should look lemony colored). Stir well, until smooth, and taste -- adjust vinegar or mayo proportions. Add half or so to salad and mix - if you think it needs more dressing add more. The potatoes will soak some of it up, so you want to be a little generous with the dressing when you make it or it may turn out a little dry. You may need to make even more dressing than above. Make and add dressing until you are happy with it -- taste the salad for seasonings, once you are happy with it put it in serving bowl and top with sliced hard boiled egg and sprinkle with paprika and refrigerate. Regarding the sweet pickle relish v. the dill relish, I'm sure Mom used sweet pickle relish, however, my family prefers the dill relish. If you don't have relish, you can also mince up some sweet or dill pickles. |
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