Inside My Mid-life Crisis

Boil 12-14 medium sized potatoes, I generally use russets, but I had a few Yukon golds that needed to be used so this is a combo batch! Boil until fork tender. Once the skin breaks open get them drained and spread out to cool.

Boil 6 eggs – bring to a boil, rolling for 3 minutes. Cover and turn off for 5 minutes, run under cold water to cool. Cooling the eggs down helps to prevent that ugly gray ring from forming around your yolks. It is harmless, just not so pretty. 

While the spuds are cooling, chop your celery & onion, Peel & set aside your eggs

Once your spuds are cool, gently peel the skin off the russets. This is not needed and sometimes I leave the skin on.

See, I left the skin ON the Yukon’s.

In a large vessel, I used my big pot I cooked the potatoes in, cut your potatoes into 1- 1.5-inch cubes

Add to the vessel: onions, celery, Mustard, vinegar/sugar, salt & pepper, relish, celery seed

Let’s talk about mayo. I think what separates my salad from many others out there is the dill relish and the minimal mayo. I use just enough to mix. Like ½ to ¾  cup for this size batch. You are welcome to add more if you like.  I like to give this a good mix and stir, Now taste it! Does it need a bit more salt? Add that now and THEN add the mayo and mix again.

It might be hard to see but this salad is a bit more yellow from the mustard vs white from mayo. Almost on the dry side! This method helps to keep the salad from “weeping”. Nothing worse than runny potato salad.

Put the salad in the serving or storing container. Using your handy egg slicer, slice the eggs and layer on the top of the salad. Sprinkle on some paprika for pretty. (I like smoked paprika myself, just sayin)