Hot Country Potato Salad
A dressing is made of mayonnaise, pickle relish, salt and pepper and poured over the hot potatoes which absorbs the dressing and flavors the potatoes.
- 7 or 8 Yukon gold potatoes peeled and cubed in 1 inch cubes
- 5 eggs
- 3/4 cup mayonnaise I prefer Duke’s
- 1/4 cup sweet pickle relish
- 1 teaspoon ground pepper divided
- 2 teaspoons kosher salt divided
Place potatoes in a pot and cover with water. Add 1/2 the salt and 1/2 the pepper and place the eggs on top of the potatoes. There’s no need in messing up another pot to boil the eggs when they can cook right along with the potatoes.
Cover, bring to a medium boil. Cook 10 to 15 minutes or until potatoes are done but not mushy. Drain. Remove eggs and place them in cold water to cool. Peel eggs when cool enough to handle. Chop four eggs and leave one whole for garnish.
Place potatoes and eggs in large bowl. Mix together mayonnaise, pickle relish and remaining salt and pepper. Pour over potatoes and eggs and gently toss to coat the potatoes well.
Taste for seasoning and adjust. Slice whole eggs and garnish. Serve warm. Refrigerate leftovers.