POTATO SALAD TENNESSEE STYLE
This is a recipe from Shuck Beans, Stack Cakes and Honest Fried Chicken a terrific cookbook. Different and really good potato salad.
Provided by mandabears
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and peel potatoes and cut in half.
- Put in a large pot with a lid and cover with water.
- Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
- Don't cook until mushy!
- While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
- Turn heat down to a simmer for 15 minutes.
- Pour cold water over eggs, peel and cool.
- Cool potatoes, then cut into 1/2 inch cubes.
- Sprinkle with salt and pepper, to taste.
- Lightly toss celery and onions with potatoes.
- Do not make mushy by over mixing.
- Add the dill relish, and toss lightly again.
- In a separate bowl mix mustard and mayonnaise together.
- Lightly stir into potato mixture.
- Chop eggs and toss into mixture.
Nutrition Facts : Calories 455.9, Fat 16.8, SaturatedFat 3.1, Cholesterol 134.2, Sodium 1022.8, Carbohydrate 69.4, Fiber 7.4, Sugar 5.7, Protein 10.2
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