An Alabama writer tries to discover the magic behind her mom’s signature dish.
It’s her mothers signature formulaperfected with repetition and committed to memory rather than paper.
It will easily rival any potato salad from yourlocal barbecue joint.
Credit:Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Loaded with sweet pickle relish and plenty of tangy yellowmustard, the dish is balanced and bright.
But the potato salad is still marvelous without the finishing flourishes.
jar, such as Mt.
Olive)
1/2cupmayonnaise
1/3cupdrained diced pimientos(from 1 [4-oz.]
Immediately transfer eggs to a bowl of ice water; let cool.
Continue cooking potatoes until fork-tender, about 3 minutes more.
Drain potatoes, and place in a large bowl.
Add pickle relish to warm potatoes, and mash mixture using a potato masher, removing all lumps.
Fold in mayonnaise, pimientos, mustard, parsley, vinegar, and kosher salt until combined.
Remove eggs from ice water.
Peel eggs; set aside 1 egg for garnish, if desired.
Coarsely chop remaining 8 eggs, and gently fold into potato mixture.
Cover and refrigerate until chilled, about 1 hour.
Transfer mixture to a serving bowl.