Monday's Meal

Well, it's Memorial Day and of course that brings to mind so many things. First, a hearty thank you to all the service men and women as well as there families that serve our country so proudly. We thank you from the bottom of our hearts! Secondly, it brings to mind barbecue. I love barbecue, but having grown up in cattle country and been transplanted to swine land I'm often conflicted about which I like best, the cow or the pig (if you must know, it's the cow). But, there's no question in my mind what the appropriate accompaniment to bbq. should be and that's potato salad. And none of that new age baked potato salad crap for me, I'm talking good old southern style potato salad. I never think I make it quite as good as my mom's but I keep trying and one day I'll get there.

Southern Style Potato Salad

4 potatoes (russets are best, but you can use red or gold too)
4 eggs. boiled and sliced
1/2 stalk celery, chopped
1/4 cup sweet relish
1/4 cup onion, finely chopped
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
1 tbsp of sugar
1 tbsp of apple cider vinegar
1 tsp of paprika
salt and pepper to the taste


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Place your potatoes in a large bowl and toss them with the vinegar, set them aside. In a medium bowl, combine the celery, sweet relish, garlic, onions, mustard, mayonnaise, sugar, salt and pepper. Gently fold the dressing into the potatoes, mixing well. Place the sliced eggs on top and sprinkle with paprika. Chill before serving or if you prefer you can serve it warm, it's your choice.