College Pizza in New London, occupying that tiny storefront space between Fred's Shanty, Sell Fish and On the Waterfront, is perhaps one of the lesser-known pizza places in a state choked with them. But students at nearby Mitchell College and folks at L+M Hospital, the Yale/New Haven building and various businesses in the neighborhood know the pies at College Pizza are superb.

A bonus on the menu? Why, their recent and perhaps unexpected addition of potato salad!

While potato salad is certainly a popular item in a world where people eat, it doesn't pop up in many pizza restaurants. But, as southerners conditioned by genetics to love the dish, and as regular College Pizza customers, my wife and I thought, what the hell! Let's give it a try.

It's very good. Moreover, the CP wizards were kind enough to share this easy-to-make recipe. And just because you might associate potato salad with picnics and warm weather months, do not underestimate its value in the winter months — particularly with something like, oh, a day-after-Thanksgiving turkey sammich.

College Pizza Potato Salad

Ingredients

5 boiled potatoes

5 boiled eggs

1 large chopped onion

2 tablespoons sweet relish

2 tablespoons yellow or spicy mustard

Salt and pepper to taste

Mayonnaise depending on how goopy you like your potato salad

Directions

Chop the potatoes into large hunks.

Chop the eggs a bit smaller.

Stir in the rest of the ingredients, saving the mayo for last to judge the consistency as per your palate.

Chill for one hour in refrigerator.

Remove and eat, possibly with a turkey sandwich or ... a pizza!