Barbeque Season

It's the time of year for barbeque, and that means two of my favorite things: Hot dogs and potato salad. Although we aren't eating hot dogs for dinner, we are eating potato salad.

This is my aunt's recipe which I altered a wee bit. I added some green onions from my garden and some dill. I think it tastes better now, but I won't tell my aunt that. If you don't have dill pickle relish, that's okay. You can dice up some pickles instead.

Tonight, this potato salad is being consumed with cheeseburgers from the grill. I would prefer hotdogs, but I am weird after all.

Potato Salad
from: Pachey's aunt with some alterations

8-10 medium sized potatoes

3/4 cup mayonnaise

2 hard boiled eggs

1 tablespoon mustard (or more if you like mustard, which I do!)

2-3 tablespoons dill pickle relish

pickle juice

salt, pepper, dill, garlic powder to taste

3-4 green onion, sliced

paprika for garnish

1. Peel and cut potatoes into 1-inch cubes. Boil with 2 tablespoons vinegar until cooked. Drain and cool to room temperature.

2. Cut eggs with egg slicer, but do not cut any further.

3. Add all ingredients together and mix well. The eggs will break up while mixing. If mixture is too dry, keep adding pickle juice.

4. Sprinkle with paprika.