Diane's Scotch-Irish Potato Salad

This is my mother’s recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother’s maiden name is McClain and her mother’s maiden name is McBee. I like to make this the night before so the flavors will blend.

Step: 1

Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.

Step: 2

Remove skins from potatoes and cut into chunks. Place in a large bowl.

Step: 3

Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.

Step: 4

Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn’t moist enough, stir up to 1/2 cup more mayonnaise into salad.

Step: 5

Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.

Per Serving: 259 calories; protein 6.9g; carbohydrates 42g; fat 8g; cholesterol 65.7mg; sodium 387.6mg.