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RECIPE BOX: Potato salad can be made according to your taste

Potatoes should be peeled, cut in 1 inch cubes and boiled for desired tenderness.

Potatoes should be peeled, cut in 1 inch cubes and boiled for desired tenderness.

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This verison of potato salad can be eaten warm or chilled.

Potato salad is this week's featured recipe. Now I know nobody makes potato salad like your mom does, but this happens to be my husband's recipe, so I have to share it.

I can't ever recall making potato salad and since I like Kevin's recipe so much, I don't think I will have to start making it either. He does a good job, so why I should I mess it up?

My husband is a good cook. He probably would say he isn't, but after all, he is Janie Wells' son.

Kevin likes to experiment in the kitchen. I am usually a little more reserved with the experimenting when it comes to food.

Some of you might consider this the "base" recipe for making potato salad, and if so, that is fine. Feel free to add to what you and your family like in your potato salad.

I know a lot of people like to add mustard, onions, eggs or paprika in their potato salad. I've even tasted some versions with the little red potatoes and celery.

This is one of the good things about this dish, you make it according to how your family likes it.

The first time Kevin made this we ate it right away, meaning it wasn't chilled. I have to say I really like it that way.

Kevin has been doing a lot, and I mean a lot, of the cooking around the house lately since I've been pregnant. He has had to cook if he wanted to eat most days, bless his heart. So you might be getting more recipes from him in the near future.

Looking forward to seeing your recipes and hearing your stories about cooking, as well. E-mail those delicious recipes to julie.wells@rockdalecitizen.com.

Potato salad

Start to finish: 25 minutes (all active)

Three to four medium potatoes

cup of mayonnaise

2 to 3 tablespoons of sweet pickle relish

1 tablespoon of olive oil

salt and pepper to taste

Peel and cut potatoes into 1-inch cubes.

Bring a pot of water to a boil, adding the tablespoon of olive oil before the water boils.

Boil the potatoes for 15 to 20 minutes, until desired tenderness is reached.

Drain potatoes thoroughly, using a strainer.

Combine potatoes and mayonnaise in a bowl, stirring thoroughly.

Add the pickle relish and stir.

Add salt and pepper to taste.

Serve warm or chill in the refrigerator for an hour before serving.

Tip: If you are serving a large group, dish up some individual servings of potato salad in 4-ounce cups. Cover with plastic wrap and store in the refrigerator until ready to serve.