Lesley and I just got back from a lovely vacation in Cave City, Kentucky. We stayed in a cabin in Jellystone Park, which was perfect for camping with three young kids. There was so much for them to do, and we were able to cook our own food, which saved us a ton. Feeding five mouths on vacation is not cheap. Before we left, we loosely put together a menu, and for the most part, it turned out great. The potato salad, which Pinterest told me was the best ever, was a bit of a flop though. After a long trip home and having been left with all of the food, I decided to try again. Lesley did make a great suggestion on the first try–Why not add relish? So I did, as well as some red onion that was left over. This second try was much better.
- 5-6 medium russet potatoes
- 1 1/4 cup mayo
- 1 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 3 tbsp relish
- 1/2 red onion, diced
- 3 stalks green onion, chopped
- Chop potatoes and cook until tender. Allow them to cool in the refrigerator.
- In a small mixing bowl, combine mayo, sour cream, Dijon mustard, and relish. Hint: Add Dijon mustard and relish one tablespoon at a time. Taste in between each tablespoon to achieve the taste that you like.
- Add red onion and green onion to the mixture. Mix thoroughly.
- Add mayo mixture to the potatoes.
- Chill and serve!