Creamy Potato Salad

My cousin Jennifer usually makes potato salad for our big Fourth of July celebration at the farm, using a recipe that has been handed down for three generations in my family. But one year, making this revered dish fell to me. While I didn’t stray from the rule that the potatoes must be warm to give the salad its creaminess, I did put my own spin on it by grating the eggs for a smoother texture and adding dill. It may have been pouring rain when I arrived and placed my potato salad on the table between the corn-on-the-cob and the baked beans, but that didn’t stop my family from enjoying an evening spent together. Once the rain stopped, we finished off the night with a bang, literally, as we set off fireworks over the pond while we enjoyed our homemade ice cream.

4 large russet potatoes, peeled and cut into 1/2- to 3/4-inch cubes (2 pounds potatoes)

1 1/4 teaspoons fine sea salt, divided

2 large eggs

1 1/4 cups mayonnaise

1 tablespoon yellow mustard

1 tablespoon diced dill pickles

1 1/2 teaspoons chopped fresh dill or ½ teaspoon dried dill

1/4 teaspoon cracked black pepper

Place the cubed potatoes in a large pot, and cover with cold water. Add 1⁄ teaspoon

of the salt. Bring to a boil over medium-high heat, and cook until fork tender, about 10 minutes. Drain in a colander, and transfer to a large bowl. Cover with plastic wrap, and let stand for 5 minutes.

Place the eggs in a small saucepan, and cover with water. Bring to a boil over medium-high heat. Cook for 4 minutes. Remove the pan from the heat, cover, and let stand for 8 minutes. Run cold water over the boiled eggs and peel.

Remove the plastic wrap from the bowl of potatoes, and add the mayonnaise, mustard, and the remaining 1 teaspoon salt. Stir together, pressing the spoon against the potatoes to mash slightly. Using a fine grater, grate the eggs into the potatoes. Add the pickles, dill, and pepper. Stir to combine. Season the potato salad with additional salt to taste. Serve immediately, or chill until ready to serve.

Makes 6 to 8 servings.

Recipe from New Southern Table.