Monday, August 13, 2012
Potato Salad - so many versions so many possibilities. Yet for me my favorite is the one that my Mother made. Food can conjure up memories faster than anything else! This is the Potato Salad I grew up eating.
Tips: Boil the potatoes in the skin. But wash them first like you would a baked potato. I also cut out blemishes and dark spots before cooking. To allow the potatoes to cook at the same rate I slice the potato into four thick slices of equal thickness. This allows for more surface area and they cook quicker.
2 -4 pounds of Idaho Potatoes - Russets
1 white onion diced
8 hardboiled eggs
Mayonnaise - 1/2 to 1 cup
Dijon Mustard - 1 teaspoon
After you cook the potatoes sock them in an ice bath and let them get to room temperature. Do the same for the eggs. (See the post on perfect hard boiled eggs to get eggs.)
Peel the potatoes and cut into small bite size pieces. Put in a large mixing bowl add the diced onion and then cut the eggs. Use any method that works for you. (Paula Deen just smashes them in her hands. But I prefer sliced in six wedges and then chopped.) Add the eggs to the bowl.
Mayonnaise – how much to add is up to you and your tastes. I like a salad that is moist but not soupy. Add the mustard and then mix it in. Taste for seasoning. You may have to add some salt and pepper. I usually wait until the salad has time for the flavors to marry. I also adjust the amount of mayo then too.
Let the salad chill for at least 2 hours before serving.
Variations – You can add small dice of Cheddar Cheese and some green onions.
I have also added Crab or Lobster to serve as entrée on hot day.
Try this with Purple Potatoes for a great Halloween dish!
Note – I do NOT add salt to the water to cook the potatoes. If you do your salad will have too much salt. Both the Mayo and mustard have salt and you can always add more if needed but you can’t take it out!