Soul Potato Salad


5 lbs of potatoes (preferably red)
1/2 quart of mayonnaise (Hellman's)
4 Tbsp sweet pickle relish
2 Tbsp mustard
8 hard boiled eggs
2 medium chopped onions
1 tsp worcesterchire sauce
2 tsp thyme
2 tsp paprika (more for garnish)
hot sauce (Louisiana kind)
cayenne pepper
salt, pepper
a pinch of sugar


Peel and wash potatoes, and cut to uniform size so they will cook evenly. Place in pot with cold water and a pinch of salt. Heat over high heat until they come to a boil. Boil until tender, but not mushy(Approx 20-25 min.). Test with a fork occasionally and remove from heat when they begin to soften, but are still firm If potatoes become too mushy you'll have mashed potato salad!

Cool potatoes until comfortable to handle. Chop to approx 1/2" to 3/4" dice. Meanwhile boil eggs until hard set (5 mins). Chop eggs finely. Chop onions finely. Combine potatoes, eggs, onions, and relish.

Mix remaining ingredients into a small portion of mayonnaise (1 cup). Stir into potato mixture. Stir in remaining mayonnaise.

Iris Crawford