Potato Salad--Happy 4th of July!

It wouldn't 4th of July without a classic American Potato Salad. This recipe came from long time friend Krista and her mom Rae. The great thing about this recipe is that there is NO recipe, just get the ingredients and add them to taste. Easy enough.

Like anything we cook, it's important to use high quality ingredients. The eggs are free range, potatoes are organic, onion is locally grown, mayo is real, the olives, whiled canned, don't contain ingredients other than water and salt, and the pickle relish is pickles, water, salt and spices (no vinegar, sugar, or preservatives--and it is GOOD...for pickle relish).

I was most amazed at how hard it was to find a truly natural pickle relish. Every single brand in the regular grocery store contained yellow die #4. Seriously gross. I got this Bubbies (an awesome brand) at Whole Foods Market.


Potato Salad--Picnic Size (serves 12-15)

5 lbs red potatoes, sliced in half cooked and cooled (I don't peel)

1 16.9 oz jar of Bubbies pickle relish

6 oz of olives, chopped

1/2 cup to 1 cup of mayo

4 eggs, hard boiled and chopped

1 large red onion, chopped

white or black pepper to taste

I just throw everything into a large bowl and using a potato masher, gently mash and mix everything together, leaving chunks of potatoes. refrigerate for at least 2 hours.