I didn’t like this potato salad quite as much as I’d hoped to. It wasn’t bad, it just wasn’t great. I think the problem was a little too much mustard and too much celery (I’m not a huge celery fan). However, I would maybe make it again and just cut down on those two ingredients.
Hickory House Potato Salad
Rick & Lanie’s Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless
1 1/2 pounds red-skinned potatoes, peeled and cut into 1/2-inch thick slices
1 garlic clove, peeled
2 celery stalks, cut in half lengthwise, and cut crosswise into 1/4-inch pieces
1/4 cup sweet pickle relish
2 tablespoons chopped roasted red bell pepper
1/3 cup mayonnaise (I used light)
3 tablespoons prepared mustard
1/2 teaspoon celery seeds
1/2 teaspoon ground black pepper
Fill a medium saucepan with 3 inches of water. Add potatoes and 2 teaspoons salt, and set over high heat. Bring to a boil, then reduce heat to medium. Cook 10 minutes or until potato slices are tender. Set colander in sink. Drain potatoes and allow to cool. Scoop potatoes into a large bowl. use a pastry blender or 2 table knives – one held in each hand – to roughly chop into 1/2-inch pieces.
Crush garlic through a garlic press onto potatoes. Add remaining ingredients and a 1/2 teaspoon salt. Stir to combine thoroughly. Taste and add more salt if you think necessary. Cover and refrigerate until ready to serve.
Potato salad gets better if made several hours – even a day or two – ahead.
4 to 6 servings