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Posts Tagged ‘Summer cooking’

Let me start off by saying this:

My mom made THE BEST potato salad, EVER! I don’t think mine will ever be like hers and that’s okay. Mom’s will stand alone in its own right and I wouldn’t have it any other way.

The first time I ever made potato salad, I made every mistake possible.

I used russet potatoes, which fall apart way too easily. I also overcooked them and it turned into a mushy mess. It didn’t help that I put in each ingredient and stirred after adding each one. Too much stirring is not a good thing.

I also dressed my potatoes while they were hot and that’s a no-no when using a mayonnaise based dressing. Talk about a broken, oily disaster.

Let’s just say, it took me a while to try again, but when I did, I finally got it right.

Here are the right things to do:

Use a waxy potato… golden, red, or fingerling.

Don’t overcook. Cook until fork tender and then drain.

Let them drain and cool completely, especially if you’re using mayo.

Make the dressing with all the ingredients and spices and then add it to the potatoes. This will lessen how much you will need to mix.

Use your hands to mix the dressing into the potatoes. You can control how gently you toss the potatoes, which will keep them together.

Okay, let me show you my recipe. I keep it very simple and I don’t use a lot of ingredients.

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First, quarter a large bag of red potatoes (or other waxy potato) and boil them until fork tender. Be sure to salt the water just as you would for pasta. Start them in cold water, not boiling water. This will ensure even cooking.

When they are done, drain them, and let them completely cool.

While the potatoes are hanging out, and getting cool, hard boil 6 eggs. If you don’t have an egg cooker, I recommend getting one. They make cooking eggs to your preferred liking a cinch.

While those are cooking, dice one medium onion, and then, when the eggs are done, peel and chop them.

Now, make the dressing.

In a medium bowl, add sour cream, mayonnaise, dill relish, ground mustard, salt, and pepper. Mix it all together and then stir in the onions.

When your potatoes are cooled, put them in a large bowl, and add the dressing and the chopped eggs. Mix everything with your hands. This will help the potatoes to not break apart.

Taste.

Does it need anything?

If so, add what you’d like to your tasting.

Sprinkle paprika on top. Some people think paprika is just to make it pretty. Not necessarily. If the paprika is fresh, it will had a little flavor.

Chill in the fridge for at least six hours before serving. I usually make it a day ahead of time.

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Enjoy!!

What you’ll need:

1 large bag of red potatoes (or any other waxy potato)

6 boiled eggs, chopped

1 medium onion, diced

1 cup mayo

1 cup sour cream

2 teaspoons pepper

1 teaspoon salt

2 tablespoons dill relish

2 teaspoons ground mustard

Directions:

First, quarter a large bag of red potatoes (or other waxy potato) and boil them until fork tender. Be sure to salt the water just as would for pasta. Start them in cold water, not boiling water. This will ensure even cooking.

When they are done, drain them, and let them cool completely

While the potatoes are cooling down, hard boil 6 eggs.

While those are cooking, dice one medium onion, and then, when the eggs are done, peel and chop them.

Now, make the dressing. In a medium bowl, add sour cream, mayonnaise, dill relish, ground mustard, salt, and pepper. Mix it all together and then stir in the onions.

When your potatoes are cooled, put them in a large bowl, and add the dressing and the chopped eggs. Mix everything with your hands. This will help the potatoes not to break apart.

Taste it and add any extra seasoning, if you think it needs it.

Sprinkle paprika on top.

Chill in the fridge for at least six hours before serving. I usually make it a day ahead of time.

Note:

Some people like to add celery. Of course, add it, if you want it.

Also, some people like it more mustard-y. If that’s the case, add yellow mustard to your taste.

 

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