Recipe: Momo's Potato Salad

Shannon Beigert

As we are experiencing warmer days and a peek at summer, I am introducing you to my mother’s potato salad recipe. Momo was a traditional Southern cook, and this was one of her most popular side dishes.

Ingredients

5 russet potatoes, peeled and diced into bite-size pieces
4 hard-boiled eggs
4-6 stalks of celery
3 Tablespoons of sweet pickle relish
3 Tablespoons of dill pickle relish
6-8 pimento-stuffed green olives, each sliced into 3-4 pieces
1/2 teaspoon of celery salt
1/2 teaspoon of black pepper
1/2 teaspoon of dill (dried or fresh)
4 Tablespoons of yellow mustard
1/2 Cup of mayonnaise

Instructions

Bring a large pot of water to a boil on the stovetop. Add the potatoes and cook for about 15 minutes until they are fork-tender. Remove from heat and pour them through a strainer in the sink.

As the potatoes are cooking, chop the celery stalks into small pieces and place them into a large mixing bowl.  Chop the hard-boiled eggs into small pieces and add to the bowl. Then place the dill and sweet pickle relish into the bowl, finishing with the sliced olives. Add the cooled potatoes to the mixture in the large bowl. Add spices, mustard and mayonnaise and stir to combine all ingredients. Chill thoroughly and then serve.

Enjoy!

NOTE:  I am always pleased to receive feedback and comments from readers. Last week, one reader reached out, expressing concern and upset that my vegetable egg frittata recipe contains bell peppers. I appreciate the feedback, and the opportunity to clarify. The purpose of sharing my recipes is to provide ideas, food preparation suggestions and to have fun. I would never ask anyone to make a recipe that contains ingredients that they dislike, avoid, or are allergic to!

I can offer several ideas on handling a recipe with ingredients you do not care for. (Just email me!)

• Substitute with something else, for example, using cauliflower or green beans in the vegetable frittata instead of the offending bell peppers.
• Omit the unwanted ingredient entirely.
• Skip a recipe that does not appeal to you.

Again, it is a pleasure to provide my recipes to you each week, and I hope you use your own innovative ideas and creativity to make them your own. Thank you!

Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com