Growing up, potato salad would make its first appearance in early spring over Easter and stay with us until early autumn. This recipe’s beauty lies in its simplicity and is a good foundation for experimentation. Originally Grandma used peeled Russet potatoes and yellow onions. Over the years I have modified it to include skin-on red potatoes and red onions, since I enjoy their textures and flavors. I also like a larger cut chunky potato salad, with a tangy flavor.

Serves Approximately 4-6

2 Pounds Red Potato (cut into 1 inch wedges)

1 Cup Red Onion (diced small)

1 Cup Celery (diced small)

2 Tablespoons Sweet Relish, Chow Chow or any diced Pickles

1 Cup Mayonnaise

1 Teaspoon Dry Mustard

Salt & Pepper to taste

Paprika for garnish

Cut the red potatoes into 1 inch wedges and cover with cold water in a stock pot. Bring to a boil, reduce to a simmer, and cook uncovered until the potatoes are cooked and tender. If the potatoes are over-cooked don’t worry you now have “Simple Summer Smashed Potato Salad”. When the red potatoes are cooked, cool in a colander with cold running water and ice.

While the red potatoes are cooking, dice the red onions, celery and pickles (if using). In a large bowl combine with the mayonnaise and mustard. If using relish or chow chow instead of pickles, add now.

Combine cooled red potatoes and red onion, celery, relish/chow chow/diced pickle, mustard and mayonnaise mixture. Salt and pepper to taste and refrigerate. Serve with a dash of paprika.