Y’all, let me start by saying, I love Southern Bite.  I love being able to share my recipes (and my crazy thoughts) with you all.  I do.  Love it.  But, honestly, I’ve been getting a little burnt out lately.  I have a full-time job, a wife in grad school, a two year old, various volunteer projects, etc., etc., etc.  And just about the only time I have for blogging is late at night, after J has been put in the bed and I’ve helped proofread Heather’s papers.  Those late nights have been talking their toll on me.  And just when I started asking why I put myself through all this, I was given a little nudge.  My “nudge” came as a comment on the blog last week.  The comment read:

Dear Stacey & Laura:
I want to thank you both for all the fabulous recipes I have gotten from you.
It warms my heart to know that YOUNG PEOPLE like yourselves cook and enjoy it and make your kitchen your favorite room in your house. So many young people with families do not choose this route nowdays. I am glad you two do what you do!!!!! I love Southern Bite.
I am not entering any of your give aways because I am 74 and have been cooking all my life,and I would rather young people win to encourage them to cook and love it, I have so many cooking things and gadgets, so please do not enter my name, Your gifts look wonderful, and someone will be very proud to win.
I still cook some….I lost my husband after 50 years of marriage just recently, and it is hard to “get back in the grove” if you know what I mean.
I love your recipes…thank you and keep ‘em coming.
May God bless you, your family and friends,

Peggi Anderson
Iowa park, Tx.

I read this comment and was instantly reminded of why I LOVE Southern Bite… because of my readers.  In my crazy, busy life, I get caught up and sometimes fail to realize that those numbers on the stat counter and those “likes” on Facebook are people.  And it just touches my heart to know that somebody, even if it’s only Ms. Peggi Anderson from Iowa Park, Texas, gets a kick out of what I’m doing.  If I could, Ms. Peggi, I’d give ya a big ol’ hug!  And to all of you out there, I am so grateful for the time you take out of your day to read my post, check me out on Facebook, or open my email.  And I am so thankful that Ms.Peggi reminded me.

I’ve had several requests to know how I do my potato salad.  So, here ya go!  And one quick note, I only like dill relish in my potato salad, but feel free to use sweet if that’s what suits your fancy.  I also prefer my potato salad served warm -I’m not sure why, it’s just my thing.  I like it cold too, but I remember eating it right out of the bowl when my Mom would make it as a kid.  In fact, she used to always make mine with dill relish and put it in a bowl just for me – it would be gone by dinner time.

Ingredients

  • 5 or 6 medium sized potatoes
  • salt
  • 3 hard boiled eggs
  • 1/2 small sweet onion
  • 2 teaspoons prepared mustard
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish (I prefer dill, but you can use sweet, too)

Directions

  1. Peel and cube potatoes.  I usually cut my in about 3/4 inch cubes.
  2. Boil potatoes in salted water until fork tender.  How much salt?  Well, enough.  Potatoes are funny things, they like lots of salt.  And if you don’t get them salted right, nothing you do with them will turn out right.  I usually use 2 or 3 big pinches of regular table salt.  Also, they should be tender, but not soft.  We’re making potato salad, not mashed potatoes – and we want them to retain their shape.
  3. Drain potatoes.
  4. Dice onion and chop eggs.  I always use a fork to chop my eggs and just smash them up good.  I don’t know why… that’s how my Mom does it.  Well, and it’s easier!
  5. In another bowl, combine the mustard, mayo, and relish.
  6. In a large bowl combine potatoes, eggs, onions, and dressing and lightly toss to coat.  Enjoy warm or chilled.
    Print
    Potato Salad

    Rating: 51

    Prep Time: 20 minutes

    Cook Time: 10 minutes

    Total Time: 30 minutes

    Potato Salad

    Ingredients

    • 5 or 6 medium sized potatoes
    • salt
    • 3 hard boiled eggs
    • 1/2 small sweet onion
    • 2 teaspoons prepared mustard
    • 1/2 cup mayonnaise
    • 3 tablespoons pickle relish (I prefer dill, but you can use sweet, too)

    Instructions

    1. Peel and cut potatoes in 3/4 inch cubes.
    2. Boil potatoes in salted water until fork tender.
    3. Drain potatoes.
    4. Dice onion and chop eggs.
    5. Combine the mustard, mayo, and relish.
    6. In a large bowl combine potatoes, eggs, onions, and dressing and lightly toss to coat. Enjoy warm or chilled.

    http://southernbite.com/2011/07/19/potato-salad/