Hi folks! Its been awhile again since I last posted. Looks like spring weather has turned into summer weather overnight and with summer comes barbeques. Ribs and baked beans cant stand alone..you gotta have some potato salad on that plate to make it complete. The potato salad presented here is the same one I grew up eating. I learned to make it years ago while living at home, but with most things passed down like that, you never measure anything. I finally took out a pad and pen along with the measuring cups and measured each and every ingredient that I usually just threw in there. The potato salad is best served cold so make it early enough to allow it to chill before serving. I like to make mine the day before and refrigerate it overnight so the flavors mellow out and get to know each other. Enjoy...Just Harv.**************************************************
Potato Salad
3-4lbs potatoes (peeled, washed, and cubed)
1-1/2 cup yellow onion (1 medium), finely diced
2/3 cup dill pickles - finely diced
1/2 cup pickle juice
2-1/2 tbsp. cider vinegar
1/2 tbsp. salt
1 cup mayo
2/3 cup yellow mustard
6 eggs (boiled, cooled, and peeled)
Paprika - for garnish
In a large stock pot, cover the cubed potatoes with water to about 1 inch above them. Bring to a boil. Boil for 12-15 minutes or until the potatoes break easily with a fork. Drain carefully. To speed up the process of waiting for the potatoes to cool, I put the cooked potatoes in a strainer, refill the pot with COLD water and add lots of ice cubes, and then set the strainer of potatoes back into the water to chill quickly. Using hot potatoes or eggs in a recipe that includes mayo is a sure fire way to "cook" the mayo and ruin the dish. Chilled is best.
While I am waiting on the potatoes to cool, I cut up my onions, pickles, and 5 of the 6 boiled egss. Once the potatoes are cooled, I dump them into a large mixing bowl (or sometimes I just use the same pot that I boiled them in). Using a hand potato masher, I mash some, about a third of the potatoes. This will make the salad a little smoother while still providing a nice balanced amount of cubed potatoes. Add in the mayo and mustard, mix well by hand. A nice large wooden spoon works best for me. Add in the remaining ingredients and mix well. Once blended well, spoon the completed salad into a large bowl. Using an egg slicer, I make thin slices of the remaining boiled egg. Top the completed salad with these and lightly sprinkle with paprika for garnish. Allow to chill for two hours (overnight is best).....Serve and enjoy!!! Thanks again and I hope you enjoy the potato salad. I know I sure do.....I had some over the weekend with some BBQ ribs! 