Mama's Mustard Potato Salad

This potato salad is like crack cocaine to me, or it at least has the same addictive qualities that I imagine crack to have. I literally could eat it and only it for an entire meal, and if there's leftovers in the fridge, I have to work hard to have some self control. My Mama has been making potato salad like this for as long as I can remember and I think it's one of those dishes my family will always love. Growing up, we would always have a Sunday night supper. I specifically remember them in the summer, where we would have grilled BBQ chicken, creamed corn and butter beans, fresh tomatoes, and potato salad. It's memories like this that make me love and appreciate food so much, and every time I eat this dish I think about my family. 

The truth is you don't need really need a recipe for this, but I've provided you with a base to get started. My Mama always eye-balled it and that's usually what I do too. Cook the potatoes and then slowly add in small amounts of the other ingredients, tasting as you go, until it's just how you like it. I like to add more relish and black pepper to my serving, and my sister and I squirt tons of extra yellow mustard on top. Add more or less relish, more or less eggs depending on your personal tastes. Whatever way you do it up, this potato salad will be a great addition to any summer night supper on the back deck, family grill out, or your upcoming 4th of July party. 

It's also worth mentioning that Mama uses Duke's mayo, but I like to use homemade mayo whenever possible. I follow the Whole30 RECIPE and love it. If the mayo and pickles used are Whole30 compliant, then this this entire dish is compliant and that's a huge plus for me! 

{Makes roughly 8 cups}

INGREDIENTS

3 pounds peeled russet potatoes
1 cup mayo
1/2 cup yellow mustard
3/4 cup relish
1-2 boiled eggs
kosher salt
black pepper


INSTRUCTIONS

1) Peel and cut potatoes into 2 inch chunks.

2) Place potatoes in a pot and cover with cold water.

3) Add 2 tbsp kosher salt and bring to a boil.

4) Boil potatoes gently until fork tender.

5) In the meantime, boil your eggs. 

***I use Alton Brown's method for hard boiled eggs which can be found HERE. Works like a charm every time.

6) Once the eggs are peeled, chop into small pieces. 

7) Drain potatoes and allow to cool a bit. They should still be warm, but not piping hot.

8) Mix potatoes with mayonnaise, mustard, relish, and egg pieces.

9) Taste and season with salt and pepper. 

10) Serve potato salad warm, room temperature, or cool after being refrigerated.