Potato Salad

I love potato salad pretty much any time of year. It's great in the summer at bbq's but even better in the winter with gumbo. NOTHING beats a cold scoop of potato salad in a bowl of piping hot gumbo! And that is how we had it on Saturday night.

INGREDIENTS:
8 med russet potatoes, peeled and diced
6 eggs
Mayo
Mustard
Relish (optional)

In a large stockpot, bring your potatoes and eggs to a rolling boil. Let cook until the eggs are cooked all the way through (~15 min) and the potatoes are soft and break apart with a fork.

Pour in a colander in the sink. Take the eggs out (they're hot!) and set them aside.

Drain all the water out of your potatoes and transfer to a large mixing bowl. Salt them and set aside. Take your eggs and peel them then cut them so you get the yolks out. Separate the yolks and the egg whites.

Dice your egg whites and throw them in the bowl with the potatoes. Take a fork, and mash up your yolks so they are nice and crumbly. Throw those into the bowl as well.

Get a big spoon and your jar of mayo. I have never really measured how much mayo I put. I usually just eye the consistency. Start with 2 or 3 heaping spoonfuls and with a spatula, fold the mixture together so that everything is well coated. Some of your potatoes will mash up during the folding and that's ok but you'd like for most of them to hold their shape.

Continue to add mayo as you need. I think I ended up using 5 or 6 spoonfuls total.

Did I mention this is not very good for you?

At the end, once you're happy with the consistency but think it needs a little something, squirt in a couple teaspoons of mustard and a little bit of relish. Fold that in and it should be perfect!

Transfer to a prettier dish and if you want to be fancy, sprinkle some paprika on top. It won't alter the flaver; I promise.

Enjoy!

VERDICT:
A hit as always. The consistency goes so great with gumbo and this is by far one of my favorite side dishes!

SOURCE:
Mom