CLEVELAND, Ohio (WJW) — What’s so delicious about mom’s recipes? In this special series of Fox Recipe Box segments, we ask friends to share their favorite recipes from their mom’s girlfriend’s recipe box. Eric Wells, chef-owner of Skye LaRae’s Culinary Services, says nothing beats his mother’s Southern potato salad. Chef Wells offers cooking classes and you can check his upcoming schedule here.
southern potato salad
3 pounds (half) baby yellow potatoes
2 teaspoons kosher salt
2 boiled eggs, peeled and chopped
1/2 cup dill relish
1/2 cup Vidalia onion, chopped
1/2 cup celery (diced)
1 cup mayonnaise
1/4 cup yellow mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Dash paprika for garnish
Bring a large pot of water to a boil over high heat. When the water begins to boil, add 2 teaspoons of kosher salt and the potatoes and cook for about 10 minutes. The potatoes are cooked when you can remove a piece of potato and mash it with a fork without any resistance.drain
Potatoes in a colander. Drain the water and place the cooked potatoes on a baking sheet to cool immediately.
While potatoes are cooking, combine boiled eggs, relish, onion, celery, mayonnaise, and mustard in a large bowl. Add the boiled potatoes, mix, and season with salt and pepper. Garnish with a little paprika.
