This is a classic Southern potato salad that is better than all the others. Better than those of the Junior League of Jackson, Mississippi, and better than your mother-in-law’s. This is the one that will get you a fine husband, and it doesn’t even have bacon in it. What is does have is two secret ingredients.
It’s family reunion food on steroids, and the only restaurant one I’ve ever found that comes close to this is at Oskar’s Cafe in tiny Dadeville, Alabama. Dadeville is on beautiful Lake Martin, which is worth its own journey if you travel through Alabama. Clementine’s Potato Salad is perfect for camping at The Fort, and leftovers will keep well in a refrigerator for a couple of days. Sometimes, I make it ahead of the trip, and take in a cooler. Also works well for potlucks, tailgates, holidays, funerals, Super Bowl parties and Mondays.
The main secret ingredient (and I’ve been making this a very long time), is the addition of Marzetti Cole Slaw dressing to the mayo-mustard-relish mixture. Not the Marzetti Potato Salad dressing, but yes, the cole slaw one. Less critical, but important, is sprinkling Salad Supreme on the top. It cuts some of the sweetness, and looks pretty, too.
ingredients
5 pounds Yukon gold potatoes
3 stalks celery, finely chopped
8 large eggs, boiled and peeled
1-2 large carrots, peeled and coarsely shredded
3/4 cup Marzetti Cole Slaw dressing
1/2 cup mayo (Blue Plate or Kraft)
2-3 tablespoons prepared yellow mustard
1/3 cup sweet pickle relish
1-2 green onions, chopped, for garnish
1/2 stick butter, unsalted
salt
McCormick’s Salad Supreme
directions
Dice the peeled potatoes into bite-sized pieces, keeping in mind they will shrink a little when they are boiled. Place potatoes in a large pot with the butter, and salt very well. Bring to boil, and keep on low boil for about 20 minutes, or until potatoes are tender. Avoid overcooking, so that you don’t have mashed potatoes.
Boil the eggs, peel, and chop all except for one. You will use the last one for garnish.
Meanwhile, combine the Marzetti Cole Slaw dressing, mayo, mustard, and dill pickle relish to make a sauce. Taste and adjust with more dressing or mustard to your liking. Stir in the chopped celery and shredded carrots. Stir in the chopped eggs.
When the potatoes are done, drain them very well and salt them moderately. Once they are well-drained (about 10 minutes), gently stir into dressing mixture. Garnish with chopped green onions, Salad Supreme seasoning, and sliced eggs. You can serve it warm or cold. Refrigerate leftovers.
