And They Call It Tater Salad!

I love potatoes anyway you can fix them.  It is no wonder that I love this recipe for potato salad because it combines some of my favorite ingredients into a dish relished by my family and friends.  And it is easy to make;  you can vary the amounts of any of the ingredients according to taste.

• 6 large russet potatoes, peeled & diced into ½ inch cubes
• 4 hardboiled eggs, diced
• 1 Cup chopped onions
• ¼ Cup Pickle relish
• 1 Cup Mayonnaise
• 2 Tbsp. mustard
• 1 tsp. celery salt
• ½ tsp. salt
• ½ tsp. onion powder
• ½ tsp. garlic powder
• Paprika

Place potatoes in a pan.  Add 2 Tbsp. vinegar and water to cover. (I use the vinegar from my jar of pickled jalapeno slices to give it a very subtle kick.) Bring to a boil and cook for 20 minutes.  Test the doneness of the potatoes by removing one cube from the pan and piercing it with a fork.  The outside should be firm but the inside tender.  If not, cook a little longer.  These potatoes will not just fall apart.  They will hold their shape.

While the potatoes are cooking combine the remaining ingredients (except the paprika) in the bottom of a large steel mixing bowl stirring well.

When the potatoes are done, drain water completely and cool in the strainer for about 2 minutes.  Then while still hot add to the mixture in the bowl and stir. Sprinkle the top with paprika and cool for at least 3 hours in the fridge.

Enjoy!