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Breaking Bread: Mom's Potato Salad

Mar 01, 2016 08:30AM ● Published by Jason Huddle

Breaking Bread: Mom's Potato Salad

Cabarrus magazine is happy to feature CHEF DANIEL GARMON. he WILL BE BRINGING ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

 

My Mom’s Potato Salad

 

Ingredients

4 lbs. potatoes (peeled & diced)

2 eggs

1 cup chopped celery

1 cup chopped carrots

½ cup chopped red onion

1 cup dill pickle relish

½ teaspoon salt

½ cup yellow mustard

Ground black pepper to taste

1½ cups mayonnaise

 

Directions

Bring a large pot of salted water to a boil, then add the potatoes. Cook until tender but still firm, about 15 minutes. Drain and cool. Place the eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let the eggs stand in hot water for 10 to 12 minutes. Remove from the hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, carrots, onion, relish, salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

 

Chef says, "My mom loved making this potato salad for Easter and special events for us as kids. With all the different textures – the creaminess of the Duke’s Mayonnaise, the crunch of carrots and celery, and the taste of dill pickles – we still make it to bring back fond memories of her love!"

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