DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD

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Deborah Roberts Perry, Georgia Potato Salad image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

6 white or Yukon gold potatoes (3 pounds)
3 large eggs
1/2 Vidalia onion, peeled and finely chopped
1/4 cup chopped pimento
3 tablespoons sweet pickle relish
1/2 cup spicy brown mustard
1/2 cup mayonnaise
Salt and freshly ground pepper
1 teaspoon paprika

Steps:

  • Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
  • With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
  • In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
  • Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
  • Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

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