Only one more week left of making salads. I’m going to miss that. This week, Sandi of Whistlestop Cafe chose our recipe. She chose a good, old-fashioned potato salad. I followed the recipe except I didn’t have spicy mustard so I used Dijon, and I didn’t really measure the ingredients, just threw them together. Loved it! I don’t make potato salad often, and when I do, I wonder why I don’t make it more often. I served mine with a halibut with a lemon caper sauce on top. Perfect.

Southern Mustard Potato Salad
1-2 pounds potatoes
4-5 hard boiled eggs
1 sweet onion, diced
1/2 cup diced celery
1/4 cup pickle relish
3 Tbs spicy mustard
1/2 cup mayo
Clean potatoes then boil them whole. Once tender, 15-20 minutes, remove from heat and allow to cool. Dice onion and celery. Dice potatoes into large chunks.
In another bowl whisk together mayo, mustard and pickle relish. Add kosher salt and fresh ground pepper to taste. Stir all ingredients together. Finally, peel and slice the hard boiled eggs and stir those in as well. Serve warm or cold.