4th of July food: Potato Salad

We apparently have a great view of the downtown fireworks from the roof of our apartment complex. So this 4th of July, we had some newlywed friends over for a grill out - my first 4th of July!

Aaron was so excited about making his momma's famous potato salad that he dragged me grocery shopping at 10pm on Friday night. Momma Akins' potato salad lives up to its name indeed. It's pickly and eggy and potatoish. I personally dislike mayonnaise in large quantities, and always leave it out in my subways and then sparingly in salads and coleslaw - which is why I love this potato salad, which is relatively mayo-free. The only time I will eat mayonnaise in large quantities is with my fries (chips to my friends across the pond), which The Boy finds disgusting.

We had so much fun on Saturday evening. I love grilling out!


RECIPE: MOMMA AKINS' POTATO SALAD

A -
1 bag potatoes, approx. 1 per person

B -
4-5 eggs

C - Dressing
Mayonnaise
Hot dog relish
Dill pickles, chopped roughly
Scallions, chopped
Celery seeds
Black pepper
Onion powder


A. Peel potatoes and cut into cubes. Place in a large pot and cover with water. Add salt and bring to a boil. Lower heat and parboil potatoes, covered, until they are soft (but not mushy - test with a fork). Drain and place back on heat to boil off any remaining water.

B. While the potatoes are cooking, hard boil the eggs by placing them in a pot of cold water, add some salt, and bring to a boil. Lower the heat and cook, covered, for 15 minutes. Drain and peel eggs under cold running water. Dry with a paper towel and chop roughly.

C. In a large bowl, fork through the potatoes and mix in the cooked and chopped eggs. Assemble the rest of the salad dressing to taste: a few tbsps of mayo, several squirts of mustard, approx half the bottle of hotdog relish, the pickles, scallions and other condiments.

Serve chilled.