Mother-in-Law Potato Salad

My husband's mother was a wonderful cook. Her recipes were the background to most of his favorite childhood memories and, once I met the family, mine as well. When she died in 1994, many of these dishes were lost, as the unmarked recipe had come from one of the many cookbooks that lined the kitchen walls, or was scribbled on a piece of scratch paper and pulled from these books when needed. The file system was all in Barb's head.

My sister-in-law has had an ongoing project to assemble many of these favorites into a cookbook for each of her siblings. If fresh strawberry daquiris are required, Chicken a la Pappa is craved, or Porcupine Meatballs are needed there is a place to find the ingredients. I am working from a 2005 dog-eared edition, with blank spots for new family favorites or the possible discovery of a long lost treat (Orange Rolls are still m.i.a., I think).

This potato salad is the best...either as a side dish, or on greens as a light meal. Summer perfection!

Mom's Potato Salad
(makes a big bowlful, 4-6 servings)
1 c. mayo
2 t. prepared yellow mustard
1/2 t. celery seed
1/2 c. chopped sweet pickle relish (bro in-law uses sweet pepper relish, which is nice too, and adds some color)
1/2 t. salt
1/8 t. pepper
4 c. cubed cooked potatoes (use waxy taters, red or yukon gold and undercook them a bit so they don't fall apart in the salad...I don't peel mine, tho peeled is probably more authentic)
2 hard-cooked eggs, chopped
1/2 c. chopped celery
1/2 c. chopped onions

Put potatoes, eggs, celery, and onions in large serving bowl. Combine mayo, mustard, celery seed, relish, salt and pepper and stir to mix. Gently stir dressing into chopped salad until evenly distributed. Refrigerate overnite (if you don't start the day before, mix the dressing in the morning and let it sit so that the flavors mingle. Try to dress the salad a few hours ahead of time, so the potatoes soak up the juices).