Monday, February 27, 2017

Potato Salad

In my opinion, celery does not belong in potato salad. I also prefer sweet pickles to dill. (although I do love Kim's P salad too)

I use this recipe from Pioneer woman. I'm wishing the weather was warmer so I made this tonight and grilled burgers. Yum. Sometimes I even like to eat it a bit warm, I know that's weird. Maybe I just can't wait for it to chill.

This recipe makes a lot in my opinion, so I usually half it for our little family.
  • 5 pounds Russet Potatoes (about 8 Medium Russets)
  • 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
  • 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both) I do half coarse ground, half regular yellow
  • 5 whole Green Onions, Sliced Up To The Darkest Green Part I sub a bit of minced yellow if I don't have these in the fridge.
  • 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
  • 1 teaspoon Kosher Salt (more To Taste)
  • 1/2 teaspoon Paprika (or less)
  • 1/2 teaspoon Black Pepper (or less)
  • 4 whole Hard Boiled Eggs (I like more. sometimes I almost double this)
Cut potatoes, then boil until fork tender. (make sure you salt the water) Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. (I cut them to the regular small size and boil them instead) Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

Ps-I used this method to boil my eggs and they all peeled perfectly.

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