This is a southern dish, my Aunt Jesse was famous for it. It can be even eaten as a side dish with breakfast, if you have ham and eggs as a substitute for grits or hashbrowns. Best part-- it is easy and can be heated in the microwave and still taste just as good!

Wash and peel your potatoes, then slice. (It is best to quarter your slices or pieces, you will have to mash the potatoes) Put into a pot of water ( add a dash of vinegar to the water) and boil until the potatoes are soft. When cooked, drain out the water. Mash your potatoes- I usually leave a tiny bit of water and mash over the heat, after the stovetop is cut off.  When potatoes are mashed, add your butter for taste, and stir or fold in.

This recipe is according to taste- I usually add in my relish first, along with some of the relish juice. Depending on how large your potatoes are, use a couple of spoonfuls. Add in your mustard, mayonnaise or sour cream,(the mayo or sour cream cuts the vinegar and the mustard-y taste) and stir. If potatoes are dry, (remember you are stirring this over the cooling stovetop) add in some more dashes of vinegar.  Your mixture should be creamy smooth, almost like pudding. If there are lumps, that is ok. Now add in your salt, pepper, and paprika. Put in a serving bowl and serve--VOILA! Mashed Potato Potato Salad!!

This dish is best served hot, but will keep in the fridge for about a week. We eat it at holidays, and regular meals, and alot of times with hot dogs and burgers, very quick and is a side dish that stretches if you have a large family!

Lisa Neault of Va.

**I cook mostly by taste, so tastes may differ for those who do not use vinegar, etc. for seasonings. I also am not very specific on measuring, just what has worked for me, and handed down-- this is a family dish, from my aunt in North Carolina. ***