Potato Salad Tennessee Style

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 7 medium idaho baking potatoes
• 4 eggs, hard cooked
• 1/2 teaspoon salt
• fresh ground pepper
• 1 medium onion, finely chopped
• 1 cup celery, finely chopped, about 3 stalks
• 1 cup dill pickle relish, not sweet relish
• 1 tablespoon dijon mustard
• 1 cup mayonnaise

Recipe

• 1 wash and peel potatoes and cut in half.
• 2 put in a large pot with a lid and cover with water.
• 3 bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
• 4 don't cook until mushy!
• 5 while potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
• 6 turn heat down to a simmer for 15 minutes.
• 7 pour cold water over eggs, peel and cool.
• 8 cool potatoes, then cut into 1/2 inch cubes.
• 9 sprinkle with salt and pepper, to taste.
• 10 lightly toss celery and onions with potatoes.
• 11 do not make mushy by over mixing.
• 12 add the dill relish, and toss lightly again.
• 13 in a separate bowl mix mustard and mayonnaise together.
• 14 lightly stir into potato mixture.
• 15 chop eggs and toss into mixture.