FINGERLING POTATO SALAD
This is a favorite recipe of mine that my mother made for summer picnics. It is perfect with BBQ chicken, a nice green salad with cucumber and avocado and fresh, ripe peaches.
2 pounds of similarly sized fingerling potatoes
Boil in salted water until tender (5-10 minutes). Cool. Peel and cut into bite-sized pieces, then toss in a bowl with the following:
2 tablespoons minced onion or scallions.
1/2 cup or more mayonnaise
3 tablespoons balsamic vinegar
¼ cup sweet pickle relish
Salt and pepper to taste
Cover and keep chilled until served.