I think potato salad is a prime example of how sometimes simpler is better. For some bizarre reason, it's not that easy to find good potato salad out in the world. I have a pet peeve about vinegar in mine. It has no business being in there (I think it's often added to make it last longer). Yick. Also, I'm not a fan of thin potato slices. I think potato salad should be chunky and creamy (with just a hint of crunch from the celery). So here's how I like it.
Obviously this recipe has a ridiculously large yield (enough for any cookout I've ever had). So you probably want to reduce it. I should tell you, I didn't actually measure any of the ingredients, I approximated (except for the potatoes, they came in a 5 lb. bag). So I recommend you add everything to taste. Come on, it's potato salad.
POTATO SALAD
Yield: about 2 1/2 quarts
Yield: about 2 1/2 quarts
5 lb. Yukon Gold or butter potatoes
1 1/2 cups mayonnaise
3/4 cup chopped celery
3 hard boiled, cooled eggs, peeled and sliced
1/4 teaspoon garlic powder (optional)
1/2 teaspoon paprika (optional)
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1. Cut potatoes into large chunks and cook in boiling water until easily pierced with a fork. Cool to room temperature and cut into bite-size cubes.
2. Combine potatoes with remaining ingredients and stir well. Season to taste.
2. Combine potatoes with remaining ingredients and stir well. Season to taste.
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| hard boiling the eggs (I cook mine for roughly 11 minutes) The extras were for breakfast. |
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| hard boiled eggs |
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| peeled hard boiled eggs |
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| peeled potatoes |
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| boiling the potatoes |
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| cooked, cooled potatoes cut into chucks I like to make the chucks in a variety of sizes. I also cut them when cooled to room temperature (and not chilled) so little bits will fall off when mixing everything together (I like the texture). |
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| chopped celery |
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| slicing an egg (the egg slicer still brings out the kid in me) |
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| mixing the ingredients |
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| a ton of potato salad |
3 comments:
I wish I could tell you my secret, but there isn't one. It's just luck of the draw. Also, you'll notice I hard-boiled 7 eggs, but there are only 3 peeled ones in the photo.
Susan/Randi, I think it depends on the freshness of the eggs as to how easy they are to peel. Sometimes I think it is the "older" eggs that peel more easily. I usually put them in a pan of cold water, bring to a boil and then cover and turn off heat. Let sit for awhile before peeling. That is supposed to keep away the grey/green line around the yolk also.
Thanks for the tip!
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