Sunday, March 30, 2008

Potato Salad

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This is my plain and basic version of potato salad. You can add chopped pickles (sweet or dill), olives (green or black), pimentoes, radishes or whatever you wish. This goes good with Hawaiian Baked Beans and to me is comfort food at its best.

8 Yukon Gold potatoes, boiled and cubed (leave skins on)
2-3 T cider vinegar
2 tsp capers
¼ cup celery, chopped
¼ cup green onion, finely chopped
3-4 hard boiled eggs, coarsely chopped
1/2-3/4 cup mayonnaise
1 tsp mustard, to taste
Salt, pepper, to taste

The trick to making good potato salad is to boil the potatoes the night before, then sprinkle them with cider vinegar, and let them cool down thoroughly in the refrigerator before adding the rest of the ingredients. The following day, gently mix the potatoes with chopped eggs and onion, and add mayonnaise and mustard. Chill for an hour or so before serving. If you make this in advance, you may need to add more mayonnaise before serving as it gets absorbed into the potatoes.

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