Friday, June 02, 2006

Foodie Friday-Classic Potato Salad

Classic Potato Salad
Serves 8 (may be halved to serve 4)

3 1/2 lbs Small Red Potatoes
1/2 cup finely minced onion
1/4 cup finely minced celery
4-5 hardboiled eggs, chopped
Mayonnaise to taste
Mustard-Preferably brown mustard
Parsley, Dill, salt and Pepper to taste

Scrub potatoes well and cut into uniform pieces. Place in a large pot, add water to cover, add salt and bring pot to boil. Cook til tender, but firm-about 15 minutes after coming to a boil. Drain well, rinse in cool water and drain again.

Pour into a large bowl (one big enough for you to mix ingredients). While potatoes are still warm, add onions,celery and chopped egg and mix. Add mayonnaise-start with about 3/4 of a cup and mix well. Add a generous squirt or two of mustard and mix well. Then add more mayonnaise, by heaping tablespoon, until it's as creamy as you like. Add parsley, dill weed, salt and freshly ground pepper to taste and mix well.

When salad is to about room temperature, cover and refrigerate until ready to use.

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