Potato Salad With Sweet Relish
The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes: You want potato salad, not mashed potatoes.
- Serves: 8 persons
- 3pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
- Kosher salt and black pepper
- 1cup mayonnaise
- ¼cup sweet relish
- 1tablespoon yellow mustard
- 1teaspoon granulated onion or onion powder
- 6hard-boiled eggs, peeled and diced small
- 2celery stalks (optional)
- Sweet paprika, for garnish
Step 1Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
Step 2As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Step 3Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Step 4Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.