Jessica's Potato Salad
For this classic potato salad, culinary historian and cookbook author Jessica B. Harris riffs on her mother's recipe, adding hard-boiled eggs and sweet pickle relish. Serve this easy and flavorful potato salad alongside fried fish or just about any main course.
To make ahead: Cook, cool, peel and dice potatoes (Step 1) and refrigerate for up to 1 day. Refrigerate potato salad, covered, for up to 3 days.