Sweet Relish Potato Salad

Every Memorial Day cookout needs a great side dish, and as much as I love southern cooking, potato salad seemed a logical choice. This week’s recipe corner adds a sweet twist to typical potato salad by adding sweet relish and a little brown sugar and is sure to please the guests at your Memorial Day party.

Ingredients

10 red potatoes

1 stalk celery, chopped

½ red onion, chopped

½ cup sweet relish

4 cloves garlic, minced

4 tablespoons prepared mustard

1 cup mayonnaise

salt and pepper to taste

1 tbsp dill

1 tbsp brown sugar

Process

Boil the potatoes until cooked but still firm. I like to add some seasoning salt (Lawry’s, etc.) to the water giving the potatoes some extra flavor. When the potatoes are done, cube them and set aside.

In a mixing bowl, combine all of the ingredients except the potatoes.

Once the mixture is fully combined, fold in the potatoes.

You can eat the potato salad warm, but I prefer to let it cool in the fridge for a couple of hours, or even overnight, before eating. Try both and see which you prefer.

Feel free to add hard boiled eggs to make this recipe truly southern. Just add them to the mix when you add the potatoes.

Taste Test

Be careful, this stuff is addicting! The sweet relish gives a great zing to the flavor while the mustard and dill give the salad a fantastic finish. The dressing firms up in the refrigerator giving it a creamy texture while the celery and red onions add a nice crunch at the end of each bite. The color of the onion and dill also add great contrast to the yellow of the mustard making it appealing to the eyes as well as the taste buds.

Leftover Quality

The Sweet Relish Potato Salad loses none of it’s flavor or texture, it actually gets better and will stay delicious for up to a week after cooking. So if you are planning on having some leftovers, you can increase the recipe as you see fit. This recipe makes about eight servings.