Mal’s Southern Potato Salad

Ingrédients

3-4 lbs red potatoes

3 eggs

3 celery ribs, finely sliced

2 cloves garlic, minced

1 cup Duke’s Mayo

1/2 cup minced sweet gherkins

2 tbsp sweet gherkin juice

3 tbsp French’s mustard

1/2 cup cider vinegar

1/2 cup sugar

1 tbsp celery seed

1/2 tbsp onion powder

1 tsp msg

Instructions

Cut potatoes into 1/4” chunks and boil until tender. Drain and put in a large bowl.

Boil both eggs until med-hard boiled. Peel and separate the yolks from the white, placing the yolks in a mixing bowl.

Microwave vinegar and sugar until the sugar is melted. Add one clove of minced garlic, MSG, onion powder, and celery seed to the vinegar mixture and pour over the still hot potatoes. Add the sliced celery and mix to coat the potatoes. Set aside.

Smash the egg yolks until smooth, adding mustard one tablespoon at a time until a smooth paste has formed with no lumps or chunks. Add the remaining garlic clove, sweet relish, mayo, and salt and pepper to taste. Mix until fully combined.

Add the dressing to the potatoes and toss until coated. Chill for at least 4 hours before serving.

Notes

Cook potatoes in two batches. First batch, cook 2/3 of the potatoes extra soft to easily mash into and coat with vinegar syrup.

Only add 1/2 the mustard/mayo/gherkin mix to the potato salad, set aside the rest,

Second batch cook to just done so they remain in chunks. Add to the second half of the mustard mayo mix and gently toss to combine.

Then, add the mashed potato mix to the chunk potatoes and very gently toss to coat.