Mama Faye's Potato Salad:
3 pounds small red-skinned potatoes, scrubbed
1 c finely chopped onion
6 large eggs, hard-cooked, peeled, and chopped
2 t celery seed
1 3/4c mayonnaise (she used Hellmann's)
1 c sour cream
2 t kosher salt, finely ground
1 t ground white pepper
1 t dry mustard
1 t sugar
2 T pickle juice or pickle relish
Paprika or 2 T finely chopped scallion tops or chives (optional)
Boil the whole potatoes for 40 minutes of until a knife blade goes in easily. If you overcook them, they will mash when you stir it all up. Take them out and let them cool a little bit. Cut them into chunks. I like my cubes smaller, but some people love those gigantic potato cubes. It's your call. You can see the chunks I did.
Pour the dry mustard and the pickle juice over the potatoes while they are still hot. That will help absorb the flavor. Thanks America's Test Kitchen for that tip.
While you're cutting the potatoes, boil the eggs. Place them in cold water and bring to a boil. Turn the heat down to medium and cook them for about 15 minutes. Once they're done, place the pan under cold running water. If you follow this process, you won't have the green ring around the hard-boiled egg yolk. It'll stay nice and yellow.
Chop the eggs into small pieces. Place the onion in a food processor and pulse until they are small as well. Place all of this in a large bowl.
Mix it up...
Add the mayo, sour cream, sugar, salt, white pepper, and celery seed. Toss to combine.
This needs to be refrigerated a good 4-6 hours before it is eaten. I make the night before I'm going to eat. I think that it turns out better as it sits in the fridge over night. The dressing soaks in, and the consistency is wonderful. In my opinion, a good BBQ is better with potato salad. Give this one a shot and let me know what you think. Just don't chew it with your mouth open... that sound is nasty. :)