Friday, June 26, 2009

Potato Salad

Most of us don't need a recipe for potato salad. The main ingredients are pretty basic. One difference is to maximize the taste by seasoning while the potatoes are still hot. Tests show that Russet potatoes have the capacity to soak up flavor better than other potatoes, especially the vinegar--if you use it. A couple of tablespoons of white vinegar gets the most votes for its clean, clear acidity. Dry mustard adds pungency to the salad, while prepared mustard falls flat. Important: mix your dressing first then add to the potatoes. If you add and mix each ingredient, your potatoes turn to mush.

All American Potato Salad
Serves 4-6

2 lbs (3-4 medium) Russet potatoes, peeled and cut into 3/4 inch cubes
Salt
2 T. white distilled vinegar
1 med. celery rib, chopped fine (~1/2 cup)
2 T. minced red onion
3 T. sweet pickle relish (we found that chopped Bread & Butter pickles make the best!!)
1/2 c. mayonaise
3/4 teasp celery seed
2 T. minced fresh parsley leaves
1/4 teasp ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatular, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonaise, powdered mustard, celery seed, parsley, pepper, and 1/2 teasp salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate untill chilled, about 1 hour; serve.
(Potato salad can be covered and refrigerated for up to 1 day.)

2 comments:

  1. I take it that you harvested your potato crop!

    ReplyDelete
  2. Yes, and they make a great salad.

    ReplyDelete