I shared my Easter menu including my recipe for glazed ham and I thought why not share the recipes for the other dishes I’m fixing. I’m one to change my mind on a dime so the final meal may take a detour depending on my energy level between now and Sunday but for now, here is my southern potato salad recipe which will feed 8-10 adults and if you belong to my family, it’s more like 6-8 because we LOVE potato salad.

Make this potato salad a day ahead to allow the flavors to blend well. Refrigerate after preparing until ready to serve.

Enjoy,
MJ

Ingredients:
8 medium red or golden potatoes
1/2 onion finely chopped
6 boiled eggs peeled
1-2 cups real mayonnaise (add the first cup then more if needed)
3 tbs. Mustard
1 tsp. dried dill
Salt and white pepper to taste
1/2 cup sandwich spread
3 tbs. sweet relish
Paprika and parsley for garnish

Directions:
Wash potatoes with warm water and scrub with a vegetable brush. Place potatoes in a large Dutch oven, cover with water and boil until potatoes are tender. While potatoes are boiling place eggs in another pot, cover with water. Once eggs come to a boil, cook for 8 minutes. Drain water and peel the eggs. When the potatoes are cooked, drain the water and peel the potatoes. Use cool water if needed to keep the potatoes from burning your hands. You want to mix this salad while potatoes and eggs are warm. Place peeled potatoes in a large mixing bowl and chop with a fork. Chop the eggs then add them to the potatoes. Add salt and pepper. Add other ingredients and mix well with a large spoon. (Taste salad and add additional ingredients from this list depending on your preference). Transfer the salad to a serving dish and garnish with paprika and Parsley.