Cook’s Notes: This salad is delicious with grilled foods and picnics. If you double the recipe, use a 10 oz jar of sweet pickle relish.
If you overcook the potatoes (boil 45 minutes), pour ice over to chill them before handling so you don’t mash them. If they do smash up while you stir them, the worst-case scenario is that you get Mashed Potato Salad. The flavor of the dish will still be delicious.
3 lbs russet potatoes, scrubbed but unpeeled
1 c light mayonnaise
2 T prepared yellow mustard
1.75 tsp garlic seasoning blend (Garlic Garni)
1/2 c sweet pickle relish
Salt and ground black pepper to taste
Chopped scallions (green onions), about half a cup (large handful)
Boil potatoes 25 – 30 minutes until just tender when pierced with a fork. Potatoes should hold their dice. Drain potatoes and rinse in cool water. Peel most of the potato, leaving some skin, and cut into fairly large cubes (at least 1/2-inch) and let cool.
Place potato cubes in a serving bowl. Gently fold mayonnaise, mustard, garlic powder, and relish into potatoes until salad is mixed well. Add salt and pepper to taste. Garnish with chopped scallions. Refrigerate and serve cold. Serves 6 to 8.
Recipe sources: A pre-1995 recipe from the Washington Post (“World’s Best Potato Salad”) and Southernfood.about.com