Potato salad recipe

This is my go-to recipe for what my late father-in-law called my "Mashed Potato Salad".

Peel and cut your potatoes in like size pieces. Get your water in a pot and add a few eggs and put some seafood boil seasoning in the water to give it some zip from the beginning and get it to boiling. After the water comes to a boil, add the potatoes and cook till fork tender and drain.

While the potatoes are boiling, fine dice an onion, a couple stalks of celery, add some sweet relish, dill pickles diced and some salad olives cut in smaller pieces.

In a bowl add the above and squirt in some yellow mustard and a good bit of mayo and mix that all together.

After the potatoes are drained, take a potato masher and mash them until there's just a little bit of pieces of any size bigger than a quarter. Add the bowl of seasonings and mayo mixture and mix well then add the cut up eggs and mix well. Chill and serve.

Taste for salt and pepper, but when cooked in seafood boil seasoning, it usually isn't necessary.

Here's one I like from Cook's Country:

All-American Potato Salad

2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 tsp table salt
3 tbs dill pickle juice, PLUS
1/4 cup finely chopped dill pickles
1 tbs yellow mustard
1/4 tsp ground black pepper
1/2 tsp celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red small, finely chopped
1 rib celery, finely chopped
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)

1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

Serves 4 to 6

Why this recipe works:

For our flavorful All-American Potato Salad recipe, we decided to use firm-textured Yukon Gold potatoes because they hold their shape after cooking and won't turn mushy in the salad. Our recipe benefited from the sweetness of an unexpected ingredient: pickle juice. We drizzled the still-warm potatoes with a mixture of pickle juice and mustard. The hot potatoes easily absorbed the acidic liquid and tasted seasoned through to the middle.
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.