There are a thousand and one different ways to make potato salad. Every country seems to have its own version. America has several, but in my neighbourhood we all tended to stick to the basic soul food recipe. This means adding a bit of sweetness, and in the UK I do this using a good quality bought cucumber relish.
1.5kg waxy or new potatoes 100g celery, diced 100g onions, diced 100g mixed peppers, diced 240g mayonnaise 3 tablespoons mild American mustard 100g sweet cucumber relish 2 eggs, hard-boiled and chopped (optional) paprika for sprinkling salt and pepper
Don’t ask me why, but somehow to get the best potato salad you need to boil the potatoes whole, in their skins. When they are tender, drain well and leave until cool enough to handle. Peel them and dice into a large bowl (of course, if you are in a hurry you can peel and dice them before boiling). Add the celery, onions, peppers and some salt and pepper, then stir in the mayonnaise, mustard and cucumber relish. The jury is still out on whether boiled eggs should be included in a potato salad. I like them but I know a lot of people feel you don’t need them, since there is always a devilled egg (below) next to it on the plate anyway. If you do decide to include the eggs, simply add them with the mayo. Sprinkle the salad with paprika and serve.