- Apr 17, 2010
- 3
- 10
NEW MEMBER, First Post
Simple and Delicious Potato Salad
This is a soft cube salad, not the kind with a mashed potato base. I don't measure anything, so these are estimates. Pretty simple and easy and this will feed about 4 hungry people:
4-5 medium potatoes, pealed and cut into cubes slightly over 1/4-inch
2 Tbs salt in pan of boiling water, add potatoes - stir now and then while boiling
THE SECRET: Do not over-cook or under cook the potatoes. I start testing after 4-5 minutes for softness by removing one cube with a spoon, slicing it in half and tasting for doneness. You can "feel" doneness while stirring to a degree when the potatoes start losing their hard feeling.
Once the cubes are soft, pour into colander to drain and cool - grasp each side of colander to "flip" them about a couple of times so they don't overcook from internal heat.
CUT UP AN AMOUNT TO SUIT YOUR TASTE:
about 3/4 cup fresh Celery
about 3/4 cup Onion
1-2 boiled eggs
When potatoes have cooled, dump in bowl and add celery, onion and egg.
Add 2 1/2 to 3 heaping kitchen spoons of Mayonnaise
Add about a tablespoon or slightly more of Yellow Mustard
Add 2-3 kitchen spoons full of Sweet Salad Mix Pickles (drain juice slightly)
Gently mix it all, top with Paprika
Refrigerate or serve at room temperature
Simple and Delicious Potato Salad
This is a soft cube salad, not the kind with a mashed potato base. I don't measure anything, so these are estimates. Pretty simple and easy and this will feed about 4 hungry people:
4-5 medium potatoes, pealed and cut into cubes slightly over 1/4-inch
2 Tbs salt in pan of boiling water, add potatoes - stir now and then while boiling
THE SECRET: Do not over-cook or under cook the potatoes. I start testing after 4-5 minutes for softness by removing one cube with a spoon, slicing it in half and tasting for doneness. You can "feel" doneness while stirring to a degree when the potatoes start losing their hard feeling.
Once the cubes are soft, pour into colander to drain and cool - grasp each side of colander to "flip" them about a couple of times so they don't overcook from internal heat.
CUT UP AN AMOUNT TO SUIT YOUR TASTE:
about 3/4 cup fresh Celery
about 3/4 cup Onion
1-2 boiled eggs
When potatoes have cooled, dump in bowl and add celery, onion and egg.
Add 2 1/2 to 3 heaping kitchen spoons of Mayonnaise
Add about a tablespoon or slightly more of Yellow Mustard
Add 2-3 kitchen spoons full of Sweet Salad Mix Pickles (drain juice slightly)
Gently mix it all, top with Paprika
Refrigerate or serve at room temperature
