Recipe of the month—July

Flo's Mustard Potato Salad

Florida says, “What's with all this fancy-dancy salad stuff? When ya gonna throw some chicken on the grill, give me a good ol' mustardy potato salad ta go with it! Oh, yeah, an' some watermelon.”

9 cups cubed red potatoes (about 3 pounds)
1 large sweet onion, diced
1/2 cup finely diced celery
1/2 cup sweet pickle relish or 3 sweet pickles finely diced
4 hard-boiled eggs, coarsely chopped
1 cup mayonnaise
1/4 cup chopped fresh parsley
1 tsp. salt
1/4 tsp. black pepper
1 tsp. sugar
1 Tbs. cider vinegar
3 Tbs. prepared mustard
Paprika

Place potatoes in kettle, cover with water, and bring to a boil. Cook for 8 minutes or until tender but not mushy. Drain, cover with cold water for 8-10 minutes. Drain again, thoroughly, and place in a large bowl. Add onion, celery, pickles, and eggs. Toss gently.

Separately, combine the mayonnaise, parsley, salt, pepper, sugar, vinegar, and mustard. Mix thoroughly and pour over the potatoes. Stir carefully so as not to mash the potatoes. Sprinkle with paprika, cover and refrigerate until chilled.

Serves 10