This Sunday is Friend Day at church complete with a carry-in dinner! The main dish will be fried chicken and I thought that potato salad would be the perfect go-along. So I’m working on a double batch of this one because I hope we have lots of visitors!
(makes 6 servings)
6 white potatoes
3 eggs, hardboiled
1⁄4 cup mayonnaise
1⁄4 cup mustard
2 heaping tablespoons sweet pickle relish
1. Peel potatoes and put in saucepan with enough water to cover them.
2. Boil potatoes over high heat until they are tender. The easiest way is to set the pan on the burner and set a timer for 20 minutes.
3. At the same time that you put the potatoes on to boil, put the eggs in a saucepan with enough water to cover them. Put the pan on a burner over high heat and set a timer for 15 minutes. When the eggs are done, drain the hot water and replace it with cool tap water and add ice to cool the eggs and stop the cooking process.
4. Peel the eggs and chop them into bite-size pieces. Put them in a serving bowl.
5. Drain the water from the cooked potatoes and cut them into bite sized pieces. Put them in the bowl with the eggs.
6. Mix the mayonnaise, mustard and relish together in a small bowl and stir until combined.
7. Pour the mayonnaise mixture into the serving bowl and stir gently until all the ingredients are combined.
8. Chill in the refrigerator until ready to serve.
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