Tennessee Style Potato Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Steps:

• Wash and peel potatoes and cut in half.
• Put in a large pot with a lid and cover with water.
• Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
• Don't cook until mushy!
• While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
• Turn heat down to a simmer for 15 minutes.
• Pour cold water over eggs, peel and cool.
• Cool potatoes, then cut into 1/2 inch cubes.
• Sprinkle with salt and pepper, to taste.
• Lightly toss celery and onions with potatoes.
• Do not make mushy by over mixing.
• Add the dill relish, and toss lightly again.
• In a separate bowl mix mustard and mayonnaise together.
• Lightly stir into potato mixture.
• Chop eggs and toss into mixture.