Independence Day Potato Salad
It's the Fourth of July...isn't it a law that you have to eat potato salad? This recipe is tried and true - mom taught me to make it and she is the Pro From Dover (hi mom!).
Don't be fooled into thinking that that stuff in the deli case is actual potato salad. It's *something* with potatoes in it, sure. But it never tastes like potato salad.
There are no frills here, you probably already have everything you need for the basic salad already. All you have to do is put 'em together:
(for the "5 lb" version - No, I've not actually weighed it, just a figure of speech, but it IS huge)
8-9 medium sized potatoes
7 eggs, hard cooked
1/2 cup chopped dill pickle
1 1/2 c. Best Foods Mayonnaise
Tbls mustard (whatever you like)
Tbls horseradish (optional)
Salt
Pepper
Spike (or whatever all purpose seasoning works for you - it's optional. Mrs. Dash is really good)
Wash, but do not peel, the potatoes and put them into a large pot, make sure they are all submerged in the water with some room. After the pot starts boiling, it'll be between 20 and 30 minutes - after 20 start poking them to see if they're done. you don't want them too done or you'll have mashed potato salad. Under done - obvious blech. When they poke to your liking, drain them and set them somewhere to cool. You'll want them cool enough that they won't burn you're hands when you peel them, but not cold, otherwise peeling will suck.
Go ahead...peel them!
As you're peeling, cube them into a big pot and when they're all in there, salt them really, really well. REALLY well. Because over night, in the refrigerator, the potatoes will consume about half of what you put on them.
A note about the potato salad vessel: The bowl that is just big enough to hold your 5lb Potato Salad is not, I repeat NOT, big enough to mix the potato salad. See how good I am? I'm saving you pain. I use the huge pot that I boiled them in to mix it all together and make the transfer at the end.
Next, peel your eggs. And since I've been reading up on eggs and chickens that lay eggs, I'm going to throw this in: Don't be hatin' on the eggs that are hard to peel! Those are the fresh ones! Especially don't hate them if you buy non-organic eggs (at our house we call them the "scary eggs") because you have just reduced your chance of poisoning considerably! Yay you! Just suck it up and spend that extra time peeling the difficult ones.
Cut the eggs up into pretty small bits and throw them on top of the potatoes.
Next the pickle - chop and throw. At our house we like pretty good sized chunks, but I've also used dill relish for the job. User discretion is advised.
And that's it..the hard part is over. It wasn't even that hard, was it?
I'm going to confess that I don't actually measure anything from here on out. So if you think you want more of less of something, err on the side of less first, eh?
Now for the Mayo. Please, please, please, for the love of all that is good and right in the world, do not use Miracle Whip!!! It is disgusting and slimy and wrong. If you must have the *taste* of it, sub a Tbls of Balsamic Vinegar and a Tbls of honey in addition to the MAYONNAISE. Trust.
Also! Best. Foods. Mayonnaise. That is all you have to remember. Hellmann's to those of you on the East Coast. I swear to you I have tried everything else, and it's not as good. I've tried Kraft, Safeway, Hain, Spectrum, along with a host of others that my brain has chosen to block out. Nothing else will work. It has to be Best Foods.
Go ahead and add (it's okay, I trust you!) the mayo, mustard, horseradish, black pepper, all purpose seasoning of your choice and give your arm a good work out! Stir it all up! Make sure you get the ones that hide at the bottom. mmmmmm.......it's starting to look good! If it looks a little dry, add Mayo a little at a time until you get the consistency you like.
Transfer it to the Big Ass Bowl, reserving a small taste for yourself to check the salt. If it's just a wee bit too salty? You're golden. Smooth it out and if you like to be fancy, sprinkle some paprika over the top. Get the cover on that bowl and get it into the fridge.
You will be tempted by the potato salad before the next day. It will call you to; I just finished my own and it's in the refrigerator actually screaming at me right now. If the neighbors hadn't been setting off fireworks until 1am, I might worry about waking them. You will want to eat the potato salad and if you cave, know that you are in good company. I hardly ever make it to the next day before I have at least a teeny bowl. But the next day it will be soooo much better.
Plus you won't have to re-sprinkle the paprika to hide the evidence.
Don't be fooled into thinking that that stuff in the deli case is actual potato salad. It's *something* with potatoes in it, sure. But it never tastes like potato salad.
There are no frills here, you probably already have everything you need for the basic salad already. All you have to do is put 'em together:
(for the "5 lb" version - No, I've not actually weighed it, just a figure of speech, but it IS huge)
8-9 medium sized potatoes
7 eggs, hard cooked
1/2 cup chopped dill pickle
1 1/2 c. Best Foods Mayonnaise
Tbls mustard (whatever you like)
Tbls horseradish (optional)
Salt
Pepper
Spike (or whatever all purpose seasoning works for you - it's optional. Mrs. Dash is really good)
Wash, but do not peel, the potatoes and put them into a large pot, make sure they are all submerged in the water with some room. After the pot starts boiling, it'll be between 20 and 30 minutes - after 20 start poking them to see if they're done. you don't want them too done or you'll have mashed potato salad. Under done - obvious blech. When they poke to your liking, drain them and set them somewhere to cool. You'll want them cool enough that they won't burn you're hands when you peel them, but not cold, otherwise peeling will suck.
Go ahead...peel them!
As you're peeling, cube them into a big pot and when they're all in there, salt them really, really well. REALLY well. Because over night, in the refrigerator, the potatoes will consume about half of what you put on them.
A note about the potato salad vessel: The bowl that is just big enough to hold your 5lb Potato Salad is not, I repeat NOT, big enough to mix the potato salad. See how good I am? I'm saving you pain. I use the huge pot that I boiled them in to mix it all together and make the transfer at the end.
Next, peel your eggs. And since I've been reading up on eggs and chickens that lay eggs, I'm going to throw this in: Don't be hatin' on the eggs that are hard to peel! Those are the fresh ones! Especially don't hate them if you buy non-organic eggs (at our house we call them the "scary eggs") because you have just reduced your chance of poisoning considerably! Yay you! Just suck it up and spend that extra time peeling the difficult ones.
Cut the eggs up into pretty small bits and throw them on top of the potatoes.
Next the pickle - chop and throw. At our house we like pretty good sized chunks, but I've also used dill relish for the job. User discretion is advised.
And that's it..the hard part is over. It wasn't even that hard, was it?
I'm going to confess that I don't actually measure anything from here on out. So if you think you want more of less of something, err on the side of less first, eh?
Now for the Mayo. Please, please, please, for the love of all that is good and right in the world, do not use Miracle Whip!!! It is disgusting and slimy and wrong. If you must have the *taste* of it, sub a Tbls of Balsamic Vinegar and a Tbls of honey in addition to the MAYONNAISE. Trust.
Also! Best. Foods. Mayonnaise. That is all you have to remember. Hellmann's to those of you on the East Coast. I swear to you I have tried everything else, and it's not as good. I've tried Kraft, Safeway, Hain, Spectrum, along with a host of others that my brain has chosen to block out. Nothing else will work. It has to be Best Foods.
Go ahead and add (it's okay, I trust you!) the mayo, mustard, horseradish, black pepper, all purpose seasoning of your choice and give your arm a good work out! Stir it all up! Make sure you get the ones that hide at the bottom. mmmmmm.......it's starting to look good! If it looks a little dry, add Mayo a little at a time until you get the consistency you like.
Transfer it to the Big Ass Bowl, reserving a small taste for yourself to check the salt. If it's just a wee bit too salty? You're golden. Smooth it out and if you like to be fancy, sprinkle some paprika over the top. Get the cover on that bowl and get it into the fridge.
You will be tempted by the potato salad before the next day. It will call you to; I just finished my own and it's in the refrigerator actually screaming at me right now. If the neighbors hadn't been setting off fireworks until 1am, I might worry about waking them. You will want to eat the potato salad and if you cave, know that you are in good company. I hardly ever make it to the next day before I have at least a teeny bowl. But the next day it will be soooo much better.
Plus you won't have to re-sprinkle the paprika to hide the evidence.