Inspired by one of the greatest Suthun stand-up comedy routines evah, I offer the following recipe:


Ron White Suthun 'Tater Salad

Ingredients

6 medium Russett potatoes
2 medium or large eggs
4 stalks celery, chopped or thin sliced, your choice
1/4 cup Mount Olive sweet relish
12-16 Mount Olive sweet baby gherkins, sliced thin (1/8")
2 cloves garlic, minced fine
3 tablespoons prepared coarse-ground Dijon mustard
3/4 cup Duke's mayonnaise
1/2 cup whole or 2% milk
Salt and pepper to taste
A few sprigs of parsley, stems removed

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes; drain and chop. Leave the skins on.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; run under cold running water for 2 - 3 minutes, peel and chop fine.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, gherkins, garlic, mustard, mayonnaise, and salt and pepper. Add the milk. Gently mix together. Garnish with the parsely, and serve warm.


Mighty fine, mighty fine.


Bullseye

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Five screws and 3-1/2 inches.

Sounds GOOD! Gonna give this a try soon. Thanks

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I reckon so

Oh BTW love the name. Ron is one of my favorite comedians.

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I reckon so

I'm Ron White, and I approve of this recipe.





Bullseye

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Five screws and 3-1/2 inches.

Better "Duck & Cover" Bullseye, The Federal Food Police will soon be breaking down your door.

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Age + Treachery = JohnnieB

I LOATHE Potato Salad with sweet relish, if I had a time machine I'd go back in time and shoot whoever came up with that idea. It's darned near impossible to find a deli potato salad the doesn't have the vile relish in it.

A PROPER Potato Salad is pretty basic.

Eight Russet Potatoes cooked as above.

Three medium or large diced hard boiled eggs.

Four stalks of Green onions minced fine.

A handfull of Chives chopped fine.

One small yellow onion chopped fine.

One tablespoon black pepper.

Chop the potatoes into 1/2 inch squares after skinning them, throw it all into a bowl and start folding in Hellman's Real Mayonase until everything is well wetted. Then sit it in a fridge for one day minimum to marinate.

That's the way my Mom made it, how my Stepmom makes it, and how the Cleverdale Country Store makes it and they get 8.95 a lbs. for it.

Bullseye that sounds really good.

However "hidden" in your recipe is the best way to "hard boil" eggs.

If you do it as you have written, and then after the 12 minutes, you spoon them out and place them in ice water, they will be easy to peal and not have that green sulfur layer around the yolk.

Ahem.

We're not talking Northern Potato Salad here, Scooter, we're talkin' gen-u-wine Suthun 'Tater Salad. There is a huge difference, to wit: not only must it have sweet pickle relish in it, it must have Mount Olive pickle relish; and, most important, it must not only have mayonnaise in it, it must have only Duke's mayonnaise. What is this "Hellman's" of which you speak?

$8.95 a pound? I toted it up. Suthun 'Tater Salad costs about $1.50 a pound to manufacture in my kitchen, includin' the parsley! Dang Yankees. . ****nnin' up prices on every dang thang!

Come over from the Dark Side. . .we'll leave the light on for ya!


Bullseye

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Five screws and 3-1/2 inches.

I stand corrected, sir. Left out the cold water step. Now fixed. Ice water works jest as well, and faster. No reason a'tall to hafta eat green eggs.


Bullseye

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Five screws and 3-1/2 inches.

Taters that have been cubed and cooked till done (not mushy) rest of ingredients are, Red onion finely chopped, Mt. Olive pickle relish, yellow mustard Hellmans mayo. sugar just a pinch salt and pepper to taste sliced salad olives. celery seed or finely chopped celery. Reason I haven't specified an amount on anything is cause I fly by the seat of my pants on how much to put in on everythign so I just go "To Taste on everything".

Detroit was originally a French settlement, but that statement sounds more British.
(IE: French think they know everything about anything while the Brits know the know everything about anything)

I used to live in South Lyon, MI and had to move South to find Suthun ‘Tater Salad in restaurants, but I guess I didn't move far enough. Around here, they put sugar in Cornbread & Chile, and don’t know what Sweet Tea is, to name a few things, all of which is culinary blasphemy to a southern palette. (I was born in Tennessee – My southern accent is long gone, but the taste for good food still exists)

Unfortunately, I have to limit my sugar intake, but Mount Olive produces relish and gherkins sweetened with Splenda, which works well in my mother’s recipe as well as the OP’s recipe. (Major difference between the two is no celery or parsley, Cloeman’s dry mustard instead of Dijon and cream instead of milk)

Anyway, I fixed a Suthun ‘Tater Salad yesterday and Cornbread made with white corn meal in a cast iron skillet, to compliment the big pot of Chicken ‘n Dumplings my wife made.

John

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Age + Treachery = JohnnieB

You are so right. Whoever came up with the idea of putting cold eggs in boiling water is just plain WRONG. That way the cold eggs cook from the outside edge inward and then the yolks come out either questionably done or have the green ring.
Same method above should be used with the potatos.

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Dick

I was born and lived in Ohio all my life, but married a South Carolina woman! I have learned the ways of the southern eatin', and I greatly approve! My favorites have to be okra, pulled pork bbg sandwiches with cole slaw on them, hot dogs with chili and slaw, and chili with cabbage and okra in it.
Last weekend she made a cabbage casserol, and it was superb!

I justy can't get the taste for iced tea. Bleeck!

Now I'm hungry, and I do the cooking Monday through Thursday (I get off at 1:00, she gets off at 5). I was planning spagetti, but it just doesn't sound all that good now.

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Good life will not Heaven get!