Volume 3, No. 31 August 1, 2003
Have eyes for not-so-common taters Most prefer this traditional dish cold, but it is also delicious at room temperature. The key to good potato salad is to have a light touch with the mustard. Southern-style Potato Salad From “Savoring Savannah: Feasts of the Low Country,” published by Ten Speed Press, courtesy of Design Press and chef George Spriggs. The book is available at all SCAD galleries, Ex Libris, Gryphon Tea Room and local bookstores. 3 pounds white potatoes, peeled and cut into large cubes 3 eggs 5 stalks celery, diced 1/2 cup sweet pickle relish 1/2 tablespoon prepared mustard 1/3 cup high-quality mayonnaise Salt Freshly ground black pepper Put the potatoes and eggs in a large pot and pour in water to cover. Bring to a boil over medium-high heat and cook 15-20 minutes, until the potatoes are just tender. Eggs may be removed after 10 minutes if you prefer a softer yolk, or left in with the potatoes.) Drain the potatoes and put them in a large bowl to cool. Peel and chop the eggs and combine with the potatoes. Add the celery, pickle relish and mustard. Mix well. Add the mayonnaise and mix well. Season with salt and pepper and mix again. Let cool to room temperature, then cover and refrigerate for two hours before serving (or serve the salad at room temperature).
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