Mom’s Famous Potato Salad

Christmas in July. With unseasonably hot weather lately, I’ve been wishing for a bit of snow! But I don’t want to rush the seasons—they already go by too quickly. So let’s make the most of them. Just in case you’re planning on a barbecue, picnic, or just a fun get-together this weekend, consider making my mom’s special Southern potato-salad. Although my mom doesn’t use a recipe, by trial and error, I figured out the measurements. ; ) And with the pimento-red and relish-green, you’ll have a bit of Christmas right in front of you.

3 boiled eggs
3 large potatoes
1 C mayonnaise
1 C chopped onions
1/2 C sweet pickle relish
1 T mustard
chopped pimento

Boil 3 eggs, then set aside. Meanwhile, peel 3 large potatoes, cut up, boil until tender but not mushy (10 to fifteen minutes). Drain water from potatoes, then mash until creamy or leave in some small chunks. Stir in mayonnaise. Add onions and relish. Add mustard. Cut up 2 of the 3 eggs and mix in. Place potato salad on a serving dish. Garnish with paprika, pimento and egg slices. Serves 8.


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