Won't Make You "Chunky Potato Salad"

My grandmother Goggie (Mary Alice) is the most wonderful cook! She has so many "signature" dishes that everyone loves such as her cornbread dressing, marinated vegetables etc. etc. and there are some foods of hers that I have been eating for so long that I cannot imagine certain holidays without them. One in particular is her famous Potato Salad. We eat it on more than just holidays but Easter, in particular, is one time that we always have it along with an Easter ham.  This past Easter, though, I was a vegan, so I had no ham, no deviled eggs, and sadly, no potato salad.  I'm not sure why it did not dawn on me to revamp the recipe for myself until this past father's day when my mom was making it for my dad.  I asked her to reserve some of the boiled potatoes for me so I could make mine sans the milk and mayo and what do ya know, it actually turned out pretty good.  I decided to make it again at my house using my Soy Milk and Vegenaise, so whenever you see these two ingredients you can substitute milk and mayo.  Goggie also uses chopped egg and a pat of butter in hers so feel free to try it this way if you desire, but using low fat or fat free milk, reduced fat mayo, and no butter will make this the won't make you "chunky potato salad". Get it?? So here it goes!!

Ingredients.......

Chop your potatoes, I used about 8 medium sized baking potatoes (Goggie peels hers first but I am lazy so I keep the skins on).....

 Then add them to your boiling water and boil until fork tender......

 While they boil, chop small dill pickles into a small dice......

 Once your potatoes are cooked, put in a bowl and add 1/2c of Milk......(you may need alittle more if your potatoes seem too dry)

 Next add your mustard, around 1/3 a cup.....

 Now your mayo, 1/3c....

 Then mash your potatoes with a potato masher (goggie uses a mixer to blend hers smoothe, I made mine Chunky)

 Now add a small can of pimentos and your chopped pickles (i used about 1/2c of chopped pickles, you can use as many or as little veggies as you like) Now is also the time to salt and pepper to taste, depending on the saltyness of your mustard and mayo, so adjust your seasonings to taste.

 Now serve with your favorite BBQ!! We are ours with BBQ Veggie Kabobs and Brown Rice! And it actually was for a holiday, our anniversary dinner!! :) But feel free to make it on any ole night of the week!



Goggie's Potato Salad

8 med. sized baking potatoes washed and chopped

1/2c Milk or Soy Milk

1/3c mustard

1/3c Mayo

1/2c chopped dill pickles (a relish would work too)

1 small can of pimentos

salt and pepper to taste

optional: butter, boiled egg, or any veggies you like

Fill a large pot with salted boiling water. Once water is boiling, add the potatoes and boil until fork tender.  Put potatoes in a mixing bowl, add the milk, mustard, and mayo and mash with a potatoe masher.  Next add pickles and pimentos and salt and pepper to taste, mix and serve!!