Grandmother’s Potato Salad.

A southern family favorite! It is easy to make and good while warm and even better the next day cold.

Best when served alongside some delicious BBQ.

Directions:

Cook potatoes until tender (with skin on) in about 4-5 inches of water with one teaspoon of salt.  Let cool enough to handle. Take the skin off and cut in small cubes (just do not go too small or it will go mushy).  Mix all the ingredients together to make a sauce for the potatoes.  Fold the sauce into the potatoes and stir as little as possible to allow the potatoes to absorb the sauce without going mushy.  If the salad is too dry, add spoonfuls of mayo and sour cream.  I usually use at least one teaspoon of celery seed, but it can be adjusted to your taste.  A dash of Tabasco might also be added if you like when you cannot get hot pickles.

Ingredients:

• 6 potatoes (Alaskan gold are the best: Idaho's do not work to well)

• 1 cup of Sour Cream

• 1 cup of mayonnaise

• Salt to taste (1-2 tsp)

• 4 eggs (boiled, cooled, peeled and chopped)

• 1/2-1 tsp teaspoon of celery seed.

• 1 medium onion chopped fine

• HOT pickles (amount to taste - usually about 1/4th cup; chopped) Replace with Tabasco if you cannot find.

• Black pepper to taste