This is our family recipe and is usually made in a large batch for get togethers. I often used chopped pickles instead of relish and highly recommend vidalia or red onions for extra flavor.
5 pounds potatoes (russet or red)
1/2 c. salad or deli mustard
3 eggs
1 large onion
1/2 c. relish
mayonnaise
season salt
Peel and chop potatoes. Boil with eggs 15-20 min. Cool in strainer for 1/2 hour. Chop onion. Add onion, mustard, and relish to potatoes in a large bowl. Sprinkle thickly with season salt. Add mayonnaise until it reaches appropriate color and texture. (Usually 1/2 of a medium jar). Serve chilled.
This recipe makes incredibly delicious shortcakes. Make sure you use organic strawberries and whipping cream if you can- you'll taste a big difference.
4 pints fresh strawberries, hulled and halved
1/4 c. freshly squeezed lemon juice
1/2 c. plus 1/3 c. sugar
4 c. flour
4 1/2 tsp. baking powder
1 1/2 tsp. salt
12 tablespoons butter, chilled and cut into pieces
2 c. plus 4 Tbsp. heavy cream
1 large egg yolk
whipped cream
Macerate the strawberries: Place the berries in a bowl; stir in lemon juice and 1/2 c. sugar. Let stand until very juicy, about one hour.
Meanwhile, in large bowl, whisk together remaining 1/3 c. sugar, flour, baking powder, and salt. Using fork or pastry blender, cut butter into mixture until it resembles coarse meal. Add 2 c. plus 2 Tbsp. cream; mix just until dough comes together. Transfer to lightly floured surface; pat into 1 inch thick square. Using 2 1/2 or 1 1/2 inch round cookie cutter, cut 9 or 25 small rounds. Transfer to parchment lined baking sheet. Cover. Refridgerate 20 minutes or overnight.
Preheat oven to 400. Remove rounds from refrigerator. Whisk together remaining 2 Tbsp. cream with egg yolk. Brush tops with egg wash. Bake until golden brown, 12-15 minutes for small cakes, 15-18 minutes for larger cakes. Cool slightly, about 15 minutes before slicing. Place bottom halves on serving plate. Add dollop of whipped cream and strawberries with juice, top with matching half of cake.