Jessica's Potato Salad

Labor Day weekend was excellent! We had a guest visiting from Portland and it was lovely weather for using the new grill (thank you to husband's parents!). My husband is the grill-guy and made delicious burgers with BBQ sauce and diced onions cooked in. What do burgers need? Potato salad! This is a family recipe so I don't measure anything and it's a little different each time. Nope, no eggs, which means all those people who hate eggs can eat this salad and also means I don't have to peel a bunch of eggs and prevent myself from immediately eating them.  Putting eggs into potato salad takes far too much willpower and it seems like double the work.  This recipe does double-duty too, because if you swap out the potatoes for diced hard-boiled eggs it makes a great egg salad.


No photos for this one... it's hard to take pictures of potato salad when there is a burger in my hand.  Still, I am amazed that I managed to sit down and eat without taking a picture first!

Jessica's Potato Salad

INGREDIENTS
Potatoes, peeled is best (1-2 per person)
Mayonnaise
Sweet pickle relish
Yellow mustard
Mustard seeds (optional, gives a nice little extra crunch)
Salt and pepper to taste
Garnish ideas: Paprika, fresh parsley sprigs, cherry tomatoes, red bell pepper slices

DIRECTIONS
Cut potatoes into bite-size pieces. Boil in a large pot until soft but not mushy. Strain and let cool.
Add mayo, pickle relish, mustard, and mustard seeds. Stir and taste, then add salt and pepper as desired.
Garnish and serve!