Where I grew up, potato salad was serious business.  Everyone had their own recipe of perfection . . . dill pickles vs sweet pickles, mustard or no mustard, and not only salad dressing vs mayo, but even which brand of which.   I admit, I too have my own idea of perfection for this traditional potato salad {dill pickles, definitely}.  I do love potato salad, but alas {sigh} I am the only one in my family who eats it.  That’s why I love summer get togethers – a good excuse to make a big bowl when I have others to share it with.

If you are not familiar with it, Red Hot and Blue is a barbeque restaurant and they have their own version of potato salad that breaks all the rules – no pickles at all!!  Is very simple, but the celery seed gives it a wonderful flavor.  I was hooked the first time I tried it.  Naturally, I wanted to make my own . . . so here is my version of their potato salad.  I think it comes pretty close; it’s now my first choice for potato salad.

Red Hot and Blue Style Potato Salad

Ingredients:

2 pounds red potatoes
5-6 eggs, hard-boiled
1/4 cup green onion tops (just the greens), sliced
1/2 cup (generous) real mayo
1 tablespoon milk
1/2 – 3/4  teaspoon celery seed
1 teaspoon sugar
1/2 teaspoon salt

Instructions:

Boil potatoes (with skins) until tender.  Don’t over cook them, you don’t want them mushy.  Rinse and allow to cool completely.

Once potatoes are cooled cut into pieces and combine with chopped eggs and green onion tops.

Mix together mayo, milk, celery seed, sugar, and salt.  Gently stir mixture over potatoes.  Chill until ready to serve.

Makes approx. 8 cups