I do not understand the fascination with my potato salad. I mean really…. but, everywhere I take it people ask for the recipe. Well – I don’t have a recipe, so I had to figure it out, and over the years, I have figured out what the secret ingredient is – and I will share.

What you need:

10 medium potatoes 2 TBSP mustard Salt and pepper to taste

2+ eggs – we will talk about this 1 -1/2 cups mayo

small onion-optional 2 TBSP sweet relish

I learned a long time ago that if I am making potato salad, I am probably making deviled eggs. Call me slow – but I used to boil the potatoes and the eggs separately. For goodness sake – put them in the same pot! You need a couple for the potato salad anyway! Right? Who knew!

Peal the potatoes and cut in half. Place in a pot with eggs and cover with water. Boil until potatoes are tender (stick a fork in them and if soft – they are done). Drain and let cool for a short time. Now – get ready, because here comes the secret – just trust me on this. Only cool until you can hold the potato in your hand in order to coarsely chop up the potatoes. Then, peel two eggs and chop into the potatoes. Salt and pepper to taste, add mayo, mustard, relish and onion if you are using one. I didn’t have sweet relish, so I chopped up some sweet pickles – it works. Mix well – using the pot you cooked the potatoes in, potatoes and eggs should be warm. A little paprika on top makes it pretty – my kids would say they have never seen that red stuff on any potato salad they had at home – but I wanted to make it pretty for the picture. Serve warm or chill for later.

So, the secret is the fact that you are mixing in the mayo while the potatoes are warm – for some scientific reason, the heat from the potato releases the flavors in the mayo more richly. There you have it!

Ingredients Potato chunks and eggs together to boil Coarsely chop eggs and potatoes together Add relish, onion, salt and pepper to taste Add mayo and mustard Stir well Chill or serve warm Here’s the mess!!