Tuesday, May 22, 2018

Classic Potato Salad


Potato salad season is upon us. Want a really good one? Yes. Yes, you do.

Have a great Memorial Day!

Potato Salad
Adapted from The New Best Recipe
Serves: 5-8
Prep time: 10 minutes
Cook time: 15 minutes plus you'll need time for the potatoes and boiled eggs to cool before assembly.
Cost: $3.30
(potatoes: 2.00, eggs: .60, mayo: .05, pickles: .50, other stuff: .15)

3 lb red potatoes (I left the skins on)
6 Tbsp red wine vinegar (you can use any, but the red wine flavor does make a difference)
salt and pepper
6 hard-boiled eggs, diced
dash onion powder (or 2 Tbsp minced red onion if you peeps aren't averse to pieces of onion)
1 C dill pickles, chopped small
3/4 C mayonnaise
3 tsp mustard (Dijon is nice, but not essential)
2 Tbsp parsley leaves or dill

Boil potatoes. (I left mine whole, let them cool, and then cut them, but you can just chop and boil if you wish). Hard boil eggs (Put in cool water, bring to boil, boil 10 minutes.)

Drain potatoes (and cut into 1/2 inch pieces if not already cut). Let cool until just warm and add vinegar and 1/2 tsp salt and 1/4 tsp pepper. Gently toss. I put mine in a bowl with a lid and flipped it over a time or two. (NoteBest Recipe claims that the slightly warm--not hot--potatoes will absorb the flavors better than cold potatoes. I admit that I let mine cool completely before reading this tip. The potatoes still absorbed quite a bit of flavor and were good, but I trust the Best Recipefolks, so try it with the barely warm potatoes). 

Let cool completely in refrigerator (20-30 minutes). Once cool add remaining ingredients and gently toss. Season with salt and pepper to taste. 


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