T.W.O.’s Labor Day weekend was filled with family, fun, beach, sun, and some gastronomical food! One of which was the famous family potato salad! T.W.O. is not a fan of mayonnaise, so potato salad was never made until this recipe was created! The recipe calls for very little mayonnaise, but is still extremely moist and full of flavor. This salad is a must for your next BBQ!

Ingredients

– 5 lbs red potatoes
– Celery, chopped
– Red onion, chopped
– 5-6 dill pickles, chopped
– 1-1 ½ cups Mayonnaise**
– 1 cup sweet relish
– Krazy salt
– Garlic powder
– Ground pepper

**T.W.O. uses the Best Foods Light Mayonnaise

First, wash the potatoes, keeping the skins on. Place potatoes into a large pot and fill with water so that about ½ to ¾ of the potatoes are covered. Cover pot with lid and bring to a boil. Once the water is boiling, bring to a low-medium temperature.

While potatoes are cooking, chop up your celery, onions, and pickles. After about 15 minutes, check the potatoes. If you can stick a butter knife through the potatoes, then they are done. (You don’t want the potatoes to be too soft, nor too hard!) Drain the water from the pot and let the potatoes sit for about 3 minutes just to cool a little so you don’t burn your fingers. While the potatoes are still very warm, cut the potatoes (with the skins on) into chucks and place into a bowl. Add the celery, onions, pickles, mayonnaise and relish to the potatoes and mix. Next season the salad with salt, garlic powder and ground pepper to your desire. Once everything is mixed, place in the refrigerator to chill. After a few hours, the salad is ready to be served! (You might want to check your salad a ½ hour before serving it just to make sure there is enough mayonnaise to your liking. Sometimes the potatoes absorb the mayonnaise during the chilling process.)

Bon appetite!