Southern Potato Salad
Serves 4 to 6
1/2 kilo potatoes, washed and cut into large dice
4 cups water
2 teaspoons salt
9 1/2 tablespoons mayonnaise
3 1/2 tablespoons catsup
2 teaspoons celery, diced
2 teaspoons onions, diced
3 1/2 tablespoons pickle relish
1 teaspoon paprika
Tabasco hot sauce, to taste
Worcestershire sauce, to taste
4 hard-boiled eggs, peeled and sliced
salt and pepper, to taste
1. In a large pot, combine potatoes, water, and salt. Simmer until potatoes are fork tender, around 20 to 25 minutes.
2. Strain potatoes, drain well, and refrigerate until cold.
3. Mix together all dressing ingredients. Fold the dressing into the potatoes. Season with salt and pepper.
CHEF’S NOTE: Try sprinkling with chopped ham, crispy bacon or even croutons. Serve potato salad with any barbecue dish for an instant feast.
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Originally published in FOOD Magazine's April-May 2014 issue. Recipe by Toby Libarnes, styling by Tina Concepcion-Diaz, and photograph by Justin de Jesus. Follow FOOD Magazine on Instagram and like their official Facebook page.