Cynthia Bailey’s potato salad is better than yours, according to her.
“I am officially the potato salad maker in my family and my group of friends. If I’m bringing a dish, I’m going to bring my potato salad. I’ll put it up against anybody.”
You be the judge!
6–8 small red or white potatoes
½–⅔ cup chopped red onion
½ cup chopped bread-and-butter pickles
1–2 pimientos (optional)
2 tablespoons Duke’s Mayonnaise or Hellmann’s
1–2 tablespoons spicy brown mustard, to taste
3 hard-boiled brown organic eggs (optional)
Peel and boil the potatoes until they’re fork tender (you can leave them unpeeled if you prefer); let them cool, then cut them up to a size you like, and put them in a large bowl.
Finely chop up at least half of an onion, if not a little bit more, and add it to the bowl. I prefer red onion, but you can use the onion of your choice. It’s to taste. I don’t cook the onion ahead of time, but you can. You can sauté them in olive oil to get that strong onion taste down.
Chop the bread-and-butter pickles, and add. I like my potato salad to have a sweet taste, so I do at least a half a cup, but you can do more or less to your taste. I’m really heavy-handed with them. They have to be chopped up; you can’t cheat and do sweet relish or regular pickled relish. You gotta get the bread-and-butter sweet pickles and chop ’em up on your cutting board. That is key.
Pimientos are optional as well for a little red color. Sometimes I’ll just chop a few of those up and mix those in there.
Add the mayo. The secret is in the mayo. I only use Hellmann’s or, if I’m in the South, they have a mayonnaise from a Black-founded company called Duke’s. It is the best.
Add the mustard to taste. I really love the old grain-style mustard with the big mustard seeds inside there. I use a couple of tablespoons of that to taste. I don’t like it too mustardy, but I like the way it makes it look. It also gives it that little tangy taste. I don’t want the dish too mayonnaise-tasting, so the mustard kind of gives it a tartar taste. I would say use two tablespoons, or to your own taste, for the mustard.
Chop three hard-boiled eggs and add. I use organic. When I finely chop them up, I keep the yolks as well. But know that the eggs are optional. Sometimes I make the potato salad with them, sometimes I don’t.
Mix. The dish is best served cold, or room temperature. Definitely not warm. I usually cover it with plastic wrap, and I’ll leave it in the refrigerator at least 30 minutes before I serve it.
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