When good friends and good food come together, chances are there will be a big bowl of potato salad in the middle of the table. As much a picnic menu staple as fried chicken, barbecued ribs or grilled hamburgers, everyone has a favorite potato salad recipe, and everyone believes theirs is the best. And they would be right. Because once you master the art of choosing the right potato and properly boiling it (nothing ruins a potato salad like mushy or mealy cooked potatoes), the best way to make a potato salad is the way your Mama made it when you were growing up. Next time you need to make a batch of your favorite potato salad, however, consider changing things up a bit and adding a secret ingredient, such as dill pickle relish.
When assembling a potato salad, some people favor the “less is more” approach, seasoning with salt and pepper and stirring in diced boiled eggs and just enough mayonnaise to make the salad creamy. You can enhance the flavor by simply adding another creamy ingredient, such as mustard or sour cream, to the mayonnaise. Improve on the texture with more traditional stir-ins like onions, celery, and bell pepper. Still other cooks are a bit more adventurous, adding less traditional ingredients - olives, green beans, and shredded carrots, for example. This recipe for BLT Potato Salad proves (once again) that everything is better with bacon. The sweet flavor and crispy texture of sweet pickle relish, another popular stir-in, can further enhance a potato salad, but switch over to dill pickle relish for a little more pizzazz. Dill pickle relish is tangier and packs “pucker power,” something you don’t usually get with a potato salad, no matter how good it is.
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Dill Pickle Relish Potato Salad
2 1/2 lbs. Yukon gold potatoes, scrubbed and cut into 1-inch pieces
4 large eggs, hard boiled and chopped
3 green onions, sliced – use both green and white sections
2 ribs celery, diced
2 tablespoons dill relish
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper, to taste
1. Place potatoes in a large saucepan, add 1 teaspoon of salt and cover with water. Bring to a boil. Cover, reduce heat, and simmer until potatoes are fork tender, about 10-15 minutes. Drain and let cool.
2. In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine, and add more mayonnaise if needed. Salt and pepper to taste.
3. Serve warm or cover and chill until serving time.