Another favorite of mine is the classic Mustard Potato Salad and no summer is complete without it!
6 medium red potatoes, boiled in skins until tender, and cooled
1/2 large sweet onion, diced
2 large stalks of celery, diced(optional: some people don't like celery)
4 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
1 teaspoon kosher salt(to taste)
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup mustard
1 to 2 tablespoons pickle juice
Sweet Paprika for garnish
Cook the potatoes whole in a pot with the eggs in rapidly boiling water. After 10 minutes remove the eggs and rinse under cold water and set aside. Cook the potatoes another 20-25 minutes or until soft and tender when tested with a fork. Set aside to let cool.
Cut cooked potatoes into cubes with skin on. You can scrape off the skin with a butter knife and then cube but the best flavor is with the skin on. Place in a large mixing bowl with sweet onion, celery, chopped hard-boiled eggs, pickle relish, salt, and pepper. Toss gently.
In a smaller bowl, whisk together mayonnaise, mustard, and pickle juice. Mix into potatoes and vegetables until combined.
Sprinkle with a light dusting of sweet paprika. Refrigerating the mustard potato salad before serving, for at least 4 hours, will let the flavors meld.
Substitute Ground Red Pepper/Cayenne Pepper for the Paprika for a dash of heat on this cold dish.
For people that don't prefer the sweet taste of relish, regular pickle relish works fine or dicing your own dill pickles. Dicing your own pickles lets you decide how big you want your pieces to be.