Summer is coming, I can feel it. the trees are getting green and cookouts will soon start, if they have not already.
I was just craving a potato salad and discussing it with someone and I realized that that name covers an awful lot of different versions of the same thing. So, in the interest of variety, here is my recipe and I encourage you to post your own. Maybe we can try each others versions this summer.
Potato Salad
5# Russet Potatoes
6 eggs
1 medium onion, I use a sweet onion
4 or 5ave stalks of celery
Salt, pepper and mayonnaise to taste
Peel the potatoes, cut into 1/2 to 3/4 inch cubes. Rinse, put in a pot and cover with water. Gently place the eggs in the water. Bring to a gentle boil.
I think that this next step is the secret, if there is one, to my salad. Watch te potatoes very closely. When they are cooked to the point where there is just a small bit of mush on the outside, take them off immediately, rinse well with cold water to stop any further cooking. The potato cubes should not crunch when eaten. The little bit of mush combines with the mayonnaise and makes the "gravy".
In a big bowl, put the onion, finely chopped, the celery, finely chopped and the eggs after they are peeled and chopped. Add the potatoes. Add some mayonnaise and mix well. Take care not to get so much mayonnaise that it gets too sloppy, Add mayonnaise a little at at time. After the first mix, use salt and pepper to taste. Look for a nice consistency.
Let it set for a few hours for the flavor to come up.
That's it! Serve and enjoy.
OK, let's see yours.
I was just craving a potato salad and discussing it with someone and I realized that that name covers an awful lot of different versions of the same thing. So, in the interest of variety, here is my recipe and I encourage you to post your own. Maybe we can try each others versions this summer.
Potato Salad
5# Russet Potatoes
6 eggs
1 medium onion, I use a sweet onion
4 or 5ave stalks of celery
Salt, pepper and mayonnaise to taste
Peel the potatoes, cut into 1/2 to 3/4 inch cubes. Rinse, put in a pot and cover with water. Gently place the eggs in the water. Bring to a gentle boil.
I think that this next step is the secret, if there is one, to my salad. Watch te potatoes very closely. When they are cooked to the point where there is just a small bit of mush on the outside, take them off immediately, rinse well with cold water to stop any further cooking. The potato cubes should not crunch when eaten. The little bit of mush combines with the mayonnaise and makes the "gravy".
In a big bowl, put the onion, finely chopped, the celery, finely chopped and the eggs after they are peeled and chopped. Add the potatoes. Add some mayonnaise and mix well. Take care not to get so much mayonnaise that it gets too sloppy, Add mayonnaise a little at at time. After the first mix, use salt and pepper to taste. Look for a nice consistency.
Let it set for a few hours for the flavor to come up.
That's it! Serve and enjoy.
OK, let's see yours.