Hoss’s Tater Salad

I had a perfectly good recipe for Tater Salad, then along came My Cowboy, and he needed me to change it to suit him, so I had to come up with another one. Turns out, this one’s a hit with the entire family, so it’s all good!

8-10 red-skinned potatoes

1/2 small onion, chopped

1/3 cup sweet pickle relish

2 tbsps. sugar

2 tbsps. yellow mustard

1 cup mayonnaise

salt and pepper to taste

Peel the potatoes, cut into chunks, and boil them in a pot of water until they’re fork tender, but not too done. (You don’t want them turning to mush.) Drain them in a colander and rinse under cold water to halt the cooking process and help them cool down. Let them cool.

Mix together the remaining ingredients, then stir in the cooled potato chunks. Mix well and refrigerate. Make this early in the day for supper, or make it the night before. It’s better when it’s good and cold, and the flavors have been given time to blend. It’s easily doubled if you have a big crowd to feed, too.