recipe: potato salad
Ingredients:
Chop the potatoes coarsely into 2-inch dice. Soak briefly in cold water, drain, rinse, and drain again. Cover with salted water. Add the eggs and bring to a boil. Boil gently until potatoes are done (10-15 minutes), then drain.
Remove the eggs, peel, chop, and set aside. Spread the potatoes on a cookie sheet or in a roasting pan, pour the vinegar over them, and toss very gently. Allow the potatoes to cool at least 20 minutes.
In a large bowl, combine the potatoes, eggs, onion, celery, salt and pepper, and mustard and celery seed. Add about half the mayonnaise and toss gently. Continue adding mayonnaise until the salad components are coated enough and cling together; add more than 1 cup if needed. Transfer to a serving dish, garnish with paprika or something green, and serve immediately or chill.
- 1 dry quart (about 2 pounds) boiling potatoes
- 2 or 3 eggs
- 1/2 cup white vinegar or liquid from a jar of sweet pickles
- 1 small red onion, diced
- 2 ribs celery, diced, or an equivalent quantity of diced green (sweet) bell pepper
- salt and pepper to taste
- 1/2 tsp each mustard seed and celery seed, if using vinegar instead of pickling liquid
- 1 cup regular mayonnaise, divided
Chop the potatoes coarsely into 2-inch dice. Soak briefly in cold water, drain, rinse, and drain again. Cover with salted water. Add the eggs and bring to a boil. Boil gently until potatoes are done (10-15 minutes), then drain.
Remove the eggs, peel, chop, and set aside. Spread the potatoes on a cookie sheet or in a roasting pan, pour the vinegar over them, and toss very gently. Allow the potatoes to cool at least 20 minutes.
In a large bowl, combine the potatoes, eggs, onion, celery, salt and pepper, and mustard and celery seed. Add about half the mayonnaise and toss gently. Continue adding mayonnaise until the salad components are coated enough and cling together; add more than 1 cup if needed. Transfer to a serving dish, garnish with paprika or something green, and serve immediately or chill.