How to make red potato salad with a kick.

To me great potato salad is a mix of having the right texture (not too firm, not too soft and not too uniform) with the right dressing (creamy and just a little sweet). This is a recipe I have developed that seems to work for me. My measurements in this recipe like most of my recipes are just estimates. I think a good cook works by taste and by eye.

What you will need is about one pound of whole red potatoes, four kosher dill pickle spears diced, one red onion diced, three stalks of celery diced, a half cup of mayonnaise, a quarter cup of prepared mustard, a quarter cup of sugar, a tablespoon of blackening seasoning (my secret ingredient) a pinch of salt and pepper to taste.

Begin by rinsing the potatoes and placing them in a pot with cold water. Bring the water to a boil and cook until the potatoes are fork tender. Usually one or two will split open. Drain the potatoes and allow them to cool in a refrigerator. When the potatoes are chilled add them to a mixing bowl with the pickle, onion, celery, mayonnaise, mustard, sugar, blackening seasoning and salt. It is very important that the potatoes have been allowed to cool completely otherwise the potato salad will end up too mushy.

Mix the potato salad using your hands. You might want to use gloves. Break the whole potatoes by squeezing in your hands and toss them with the other ingredients. Continue to mix the potato salad until there are no whole potatoes left. Add black pepper to taste.

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