Recipe Background
Aunt Reba just loves the classics. "If it a'int broke, don't fix it," she says about all of her favorite foods. Sometimes we push back about that, but Aunt Reba's Potato Salad is impossible to argue against! The potatoes are tender and fluffy, the eggs are hearty, the mayonnaise is creamy and tangy, and the pickle relish is sweet and sour... everything you want in a potato salad with minimal effort and stress! Aunt Reba's Potato Salad is a classic, and it knows it!
Aunt Reba just loves the classics. "If it a'int broke, don't fix it," she says about all of her favorite foods. Sometimes we push back about that, but Aunt Reba's Potato Salad is impossible to argue against! The potatoes are tender and fluffy, the eggs are hearty, the mayonnaise is creamy and tangy, and the pickle relish is sweet and sour... everything you want in a potato salad with minimal effort and stress! Aunt Reba's Potato Salad is a classic, and it knows it!
Ingredients
- 5 pounds red potatoes peeled and cut into 1/2-inch cubes
- 2 teaspoons salt plus more, to taste
- water to taste
- 4 eggs hard-boiled, peeled and diced
- 3/4 cup mayonnaise
- 1/2 cup sweet pickle relish
- black pepper to taste
Directions
- In a medium saucepan, add the potatoes, 2 teaspoons of the salt, and enough of the water to just cover the potatoes.
- Place the saucepan on the stovetop and bring the water to a boil.
- Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, about 30 minutes.
- Drain the potatoes and transfer them to a large mixing bowl.
- Allow the potatoes to cool completely.
- Add the eggs, the mayonnaise, and the relish to the potatoes and fold gently to combine.
- Taste the potato mixture and add the extra salt and the black pepper, as needed.
- Transfer the potato salad to the refrigerator and chill until ready to serve.
- Serve.
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