Potato salad always makes a great side for any barbeque, cookout, or picnic. It also pairs well with a hot bowl of Cajun gumbo.

My mother taught me how to make potato salad using no measurements whatsoever. We typically eyeball how much of each ingredient we need and taste as we go. However, just for my readers, I finally have my mother’s potato salad recipe in writing and it includes measurements!

This recipe is pretty easy to make and can be adjusted to your liking. For example, you can substitute the sweet pickle relish for dill pickle relish if you rather a tangier finish to your potato salad. Feel free to add some onion or celery if you prefer to have a little crunch in your potato salad. For a large crowd, you can double or even triple the recipe depending on how many guests you’re feeding.

Let’s get started! Here’s what you’ll need…

Ingredients:

• 2 lbs. red potatoes
• 3 large eggs
• 4 tbsp. milk
• 1 cup mayonnaise
• 2 tbsp. mustard
• ¼ cup sweet pickle relish
• salt & pepper to taste
• paprika

Instructions:

1. Peel the potatoes and cut each into one-inch cubes.

2. Place the potatoes and eggs into a large pot and cover with one inch of water.

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3. Bring the water to a low boil, and boil the potatoes until they are tender enough to poke with a fork, which should take about 10 minutes.

4. Spoon out the boiled eggs and transfer to a small bowl of ice water.

5. Drain your potatoes.

6. Place potatoes into a large bowl and slightly mash with a potato masher. Don’t mash the potatoes too much as to allow some potato chunks.

7. Add your milk, mayonnaise, mustard, and relish. Stir until well blended.

8. Add salt and pepper to taste.

9. Peel and slice your eggs and add to your potato mixture. Gently fold in your eggs until well blended.

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10. Transfer your potato salad to your serving bowl and sprinkle with paprika.

11. Cover and refrigerate for 4 hours. Enjoy!

Should be stored in refrigerator.