Simple always wins. When it comes to potato salad, I veer slightly from the path of the typical Southern traditionalist, forgoing the sugar, vinegar, and sweet pickle relish, often called for in many Southern potato salad recipes. I also oven-roast the potatoes, instead of boiling them, as is the traditional method. This allows for a firmer "bite" and helps prevent the salad from becoming overly mushy. Also note that when it comes to dishes like potato salad, the ingredients are fairly variable (add/subtract amounts of mayonnaise, vegetables, and seasonings as seen fit), and you can have fun adding a variety of additional ingredients such as sauteed pastrami-bits, chopped dill pickles, or my favorite, oven-roasted or sauteed hot dogs or sausage. Perfect for a summer BBQ or picnic. Enjoy, y'all.
Preheat oven to 375°F. Slice potatoes in half or quarters (depending on the size of the potato) and arrange on a large, flat roasting pan (ex. half sheet pan). Drizzle with olive oil and sprinkle lightly with kosher salt. Toss to coat and roast for 45 minutes to 1 hour, or until tender. Remove from oven and allow to cool slightly.
In a large bowl, combine the potatoes, eggs, celery, garlic, onion, mustard, mayonnaise, and hot dogs. Gently toss to combine. Season to taste with season salt. Serve at room temperature and enjoy, y'all.
*To roast the hotdogs: Preheat oven to 400°F. Dice hotdogs and place in a roasting tray. Lightly drizzle with olive oil and cook for 8-12 minutes, or until browned and slightly crispy, yet chewy. To saute hot dogs: Dice hotdogs and saute in 2 tablespoons of grapeseed or light olive oil in a large skillet or frying pan for 5-8 minutes, or until browned and slightly crispy, yet chewy.
Bowl featured is a 'Mira Original' by Mira Bergen.