This is an adaptation of my grandmother’s potato salad.  She was a true “Southern Lady” and made the best food – of course all from scratch.  Her biscuits, fried chicken, and potato salad were legendary.  Unfortunately, by the time I knew how wonderfully delicious her cooking was, she was too old to relate her recipes.  She was the type that didn’t write it down; just a pinch of this and a smidge of that.  I am lucky to have some of her recipes since her daughter (my aunt) did write them down.  Recipes like her chocolate cake with chocolate icing (it’s a cooked icing) and her biscuits.  This recipe is as close as I can get to her potato salad.  It has been a family favorite for 4th of July gathering at my house for years and I am constantly asked for the recipe.  Hope you family and friends enjoy it as much as ours do.

Grandma’s Southern Style Potato Salad

6-7 large potatoes, boiled to knife tender and peeled

6 eggs, hardboiled and peeled

1/4 c yellow mustard

1 med. onion, finely diced (I used Vidalia so you don’t get a strong onion flavor)

3 T dill relish or finely minced dill pickle

1 1/2 t celery seed

1 c mayonnaise

dash of paprika (optional)

salt and pepper to taste

Dice the potatoes, eggs, and onion and place in a medium size bowl.  Add the mustard, relish, celery seed, and mayonnaise.  Mix well.  Adjust the seasoning with salt and pepper.  Sprinkle with paprika and refrigerate at least 2 hours (preferably overnight) for the flavors to meld.  Serve.